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Twice baked potatoes Recipe

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This recipe for Twice baked potatoes is from Post 61 Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lg. baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk (half & half)
4 tbsp. butter
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 pepper
1 cup shredded cheddar cheese- divide out from other ingredients
8 green onions, sliced - divided out from other ingredients
Directions:
Directions:
Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode. Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble. Allow the potatoes to cool. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin. Place the scooped out potato insides, sour cream, milk and butter into a large bowl. Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings. Bake another 15 minutes.

 

 

 

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