Roxy15
Cook
Twice Baked Potatoes:
Ingredients:
4 Large Russet Potatoes
1/2 Cup Sour Cream
1/4 Cup Milk
***If I Have Whipping Cream, I’ll Use That
1/2 Cup Butter
Salt & Pepper, To Taste
1 Cup Shredded Cheddar Cheese
1/2 Cup Chopped Green Onions
1/2 Cup Cooked & Crumbled Bacon
Instructions:
Preheat oven to 400 degrees.
Wash potatoes and poke holes with a fork.
Bake for 1 hour or until tender.
Prepare Filling:
Cut potatoes in half lengthwise and scoop out the flesh into a large bowl, leaving a thin shell.
Add sour cream, milk, butter, salt, and pepper to the potato flesh. Mash until smooth.
Stuff Potatoes:
Fold in shredded cheddar cheese, green onions, and bacon.
Spoon the mixture back into the potato shells.
Second Bake:
Place stuffed potatoes on a baking sheet and bake for another 15-20 minutes until heated through and cheese is melted.
Ingredients:
4 Large Russet Potatoes
1/2 Cup Sour Cream
1/4 Cup Milk
***If I Have Whipping Cream, I’ll Use That
1/2 Cup Butter
Salt & Pepper, To Taste
1 Cup Shredded Cheddar Cheese
1/2 Cup Chopped Green Onions
1/2 Cup Cooked & Crumbled Bacon
Instructions:
Preheat oven to 400 degrees.
Wash potatoes and poke holes with a fork.
Bake for 1 hour or until tender.
Prepare Filling:
Cut potatoes in half lengthwise and scoop out the flesh into a large bowl, leaving a thin shell.
Add sour cream, milk, butter, salt, and pepper to the potato flesh. Mash until smooth.
Stuff Potatoes:
Fold in shredded cheddar cheese, green onions, and bacon.
Spoon the mixture back into the potato shells.
Second Bake:
Place stuffed potatoes on a baking sheet and bake for another 15-20 minutes until heated through and cheese is melted.
