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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Rating:
★★★★★ 5 votes
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

Step-By-Step

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.

2In a large bowl place the butter and cream cheese.

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.

4Reserve 1 cup of cheddar cheese, and 4 tablespoons of chopped scallions.

5With an electric mixer,mix the pulp, butter and cooking cremes together until smooth.

6Add the milk and whip til smooth.

7Add the rest of ingredients and mix well.

8Stuff the potato shells with cheese mixture and bake in a preheated 350 degree oven for 45 minutes or until hot.

9Last 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