twice baked potatoes
(1 RATING)
We make these as appetizers on holidays and special occasions. Everybody loves 'em and they disappear fast! Enjoy!
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prep time
30 Min
cook time
1 Hr 10 Min
method
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yield
15-20 serving(s)
Ingredients
- 1 pound russet potatoes (look for small ones)
- 1 cup butter
- ounce table cream or evaporated milk (not condensed)
- 1 pint sour cream
- 1 pound bacon, not too much fat
- 1/2 bunch little green onions, washed, thinly sliced, including some of greens
- 1/2 pound cheddar cheese (your choice how strong flavored) grated
How To Make twice baked potatoes
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Step 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.
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Step 2Cut each potato in half, the long way. Scoop out the potato, leaving just enough potato to retain it's shape.
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Step 3In a large mixer bowl, whip the scooped out potatoes with butter, table cream (or canned milk), salt and pepper to taste.
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Step 4Add sour cream, crumbled bacon and onions to the whipped potatoes. Mix until combined.
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Step 5Spoon whipped potatoes into each potato shell. Top each with some grated cheese.
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Step 6Bake for about 10 minutes or long enough to melt the cheese. Cool until touchable, and serve hot or warm.
- 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!
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