Twice Baked Potatoes
By
Amy Alusa
@amyalulsa
1
We make these as appetizers on holidays and special occasions. Everybody loves 'em and they disappear fast! Enjoy!
Ingredients
- 1 lb
- russet potatoes (look for small ones)
- 1 c
- butter
- oz
- 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
How to Make Twice Baked Potatoes
- 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.
About Twice Baked Potatoes
Course/Dish: Potatoes, Other Appetizers
Hashtag: #cheese
