Twice Baked Potato

Jane Whittaker

By
@janenov46

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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Comments:

Serves:

4

Prep:

30 Min

Cook:

45 Min

Ingredients

4 large
russett potatoes
1/3 c
philly savory garlic cooking creme
1/3 c
philly original cooking creme
1/2 stick
butter
1/2 c
milk or cream
1/2 c
scallions, chopped green part too, and save some of the green for garnish
4 c
extra sharp cheddar, divided
1/2 tsp
each salt and pepper
4 slice
bacon fried crisp and crumbled for garnish, optional

Directions Step-By-Step

1
Scrub 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.
2
In a large bowl place the butter and cream cheese.
3
When 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.
4
Reserve 1 cup of cheddar cheese, and 4 tablespoons of chopped scallions.
5
With an electric mixer,mix the pulp, butter and cooking cremes together until smooth.
6
Add the milk and whip til smooth.
7
Add the rest of ingredients and mix well.
8
Stuff the potato shells with cheese mixture and bake in a preheated 350 degree oven for 45 minutes or until hot.
9
Last 5 minutes of baking sprinkle the 1 cup of cheddar over and then scallions evenly, continue to cook til all bubbly.

About this Recipe

Course/Dish: Potatoes
Other Tag: Quick & Easy