Thursday, March 8, 2012

Twice Baked Potatoes

Why eat a plain ol' baked potato when you can twice bake them and step up the flavor? It only takes a few more minutes and a just a little more effort. I don't recommend letting them cool off too much before you scoop them out and mix with the other ingredients. 

    • 6 large Idaho potatoes
    • 6 slices bacon fried and crumbled
    • 2 cups sour cream
    • Grated cheese
    • Butter
    • Green onions, chopped
    • salt and pepper to taste

    Wash and wrap potatoes in aluminum foil. Bake potatoes in a 450 degree oven for at least 1 hour, or until done.
  • When potatoes are done, cut potatoes long ways and gently scoop out the insides. Leave a little potato, so that the skins aren’t too thin. 

  • In a large bowl, add sour cream, butter, salt and pepper as you would when making mashed potatoes. Stir in green onions and at least one cup of cheese.
  • Scoop the potato mixture into the skins and return to the oven for around 20-30 minutes.

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