You can assemble these potatoes up to 24 hours ahead of time, then cover and refrigerate. When you're ready to bake, remove them from the refrigerator while the oven preheats. Bake as directed.
This recipe came from one of our local restaurants and I obtained their recipe and tweaked it a bit.
prep time1 Hr 30 Min
cook time30 Min
Ingredients For twice-baked potatoes
large russet potatoes
butter or margarine, softened
3/4 to 1 c
milk or half-and-half cream
crumbled cooked bacon
finely chopped onion
dash of pepper
1 1/2 c
shredded cheddar cheese, divided
How To Make twice-baked potatoes
Bake potatoes at 375 degrees for 1 hour or until soft. Allow to cool.
Cut a lengthwise slice from the top of each potato. With a spoon, scoop potato pulp from the slice and the inside of the potato, leaving a 1/4" shell. Discard skin from slice.
Place potato pulp in a bowl; add butter and mash the pulp. Blend in milk, bacon, onion, chives, salt, pepper and 1 cup of cheese. Spoon into potato shells.
Top with remaining cheese and sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 375 degrees for 25-30 minutes or until heated through.
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