Twice Baked Potatoes
By
Amy Alusa
@amyalusa
1
We make these as appetizers on holidays and special occasions. Everybody loves 'em and they disappear fast! Enjoy!
Ingredients
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1 lbrusset potatoes (look for small ones)
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1 cbutter
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oztable cream or evaporated milk (not condensed)
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1 ptsour cream
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1 lbbacon, not too much fat
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1/2 bunchlittle green onions, washed, thinly sliced, including some of greens
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1/2 lbcheddar cheese (your choice how strong flavored) grated
How to Make Twice Baked Potatoes
- Wash,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.
- Cut each potato in half, the long way. Scoop out the potato, leaving just enough potato to retain it's shape.
- In a large mixer bowl, whip the scooped out potatoes with butter, table cream (or canned milk), salt and pepper to taste.
- Add sour cream, crumbled bacon and onions to the whipped potatoes. Mix until combined.
- Spoon whipped potatoes into each potato shell. Top each with some grated cheese.
- Bake for about 10 minutes or long enough to melt the cheese. Cool until touchable, and serve hot or warm.
About Twice Baked Potatoes
Course/Dish: Potatoes Other Appetizers
Hashtag: #cheese
