Twice Baked Potatoes
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- 1 lb
- russet potatoes (look for small ones)
- 1 c
- table cream or evaporated milk (not condensed)
- 1 pt
- sour cream
- 1 lb
- bacon, not too much fat
- 1/2 bunch
- little green onions, washed, thinly sliced, including some of greens
- 1/2 lb
- cheddar cheese (your choice how strong flavored) grated
1Wash,raw potatoes. Rub with olive oil or wrap in aluminum foil, shiny side out. Bake for 1 hour or until tender and easy to spear with a fork. While cooking potatoes, cook bacon until barely crispy. Put bacon on paper towels to drain grease. After cooling a bit, crumble and set aside. Drain the cooked potatoes.
2Cut each potato in half, the long way. Scoop out the potato, leaving just enough potato to retain it's shape.
3In a large mixer bowl, whip the scooped out potatoes with butter, table cream (or canned milk), salt and pepper to taste.
4Add sour cream, crumbled bacon and onions to the whipped potatoes. Mix until combined.
5Spoon whipped potatoes into each potato shell. Top each with some grated cheese.
6Bake for about 10 minutes or long enough to melt the cheese. Cool until touchable, and serve hot or warm.