twice-baked potatoes
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 time
1 Hr 30 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 6 - large russet potatoes
- 1/2 cup butter or margarine, softened
- 3/4 to 1 cups milk or half-and-half cream
- 3 tablespoons crumbled cooked bacon
- 3 tablespoons finely chopped onion
- 1 tablespoon snipped chives
- 1/2 teaspoon salt
- - dash of pepper
- 1 1/2 cups shredded cheddar cheese, divided
- - paprika
How To Make twice-baked potatoes
-
Step 1Bake potatoes at 375 degrees for 1 hour or until soft. Allow to cool.
-
Step 2Cut 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.
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Step 3Place 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.
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Step 4Top 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Potatoes
Tag:
#Quick & Easy
Keyword:
#cheese
Keyword:
#baked
Keyword:
#Stuffed
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