twice baked potato
(5 ratings)
This is my version of a twice baked potato, and I have been making these for years. The only hard part is keeping everyone from diving in before I get to do the photo shoot.
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(5 ratings)
yield
4 serving(s)
prep time
30 Min
cook time
45 Min
Ingredients For twice baked potato
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4 lgrussett potatoes
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1/3 cphilly savory garlic cooking creme
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1/3 cphilly original cooking creme
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1/2 stickbutter
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1/2 cmilk or cream
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1/2 cscallions, chopped green part too, and save some of the green for garnish
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4 cextra sharp cheddar, divided
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1/2 tspeach salt and pepper
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4 slicebacon fried crisp and crumbled for garnish, optional
How To Make twice baked potato
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1Scrub and prick potatoes 6 to 7 times with the tines of a fork and place in a microwave. Cook on high, turning from time to time until tender.
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2In a large bowl place the butter and cream cheese.
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3When the potatoes are just cool enough to handle scoop out the pulp leaving just a thin rim of potato. A sharp knife run around the outside will help this along. Put the hot pulp on the cream cheese and butter.
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4Reserve 1 cup of cheddar cheese, and 4 tablespoons of chopped scallions.
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5With an electric mixer,mix the pulp, butter and cooking cremes together until smooth.
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6Add the milk and whip til smooth.
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7Add the rest of ingredients and mix well.
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8Stuff the potato shells with cheese mixture and bake in a preheated 350 degree oven for 45 minutes or until hot.
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9Last 5 minutes of baking sprinkle the 1 cup of cheddar over and then scallions evenly, continue to cook til all bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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