Sunday, November 22, 2009

Twice Baked Potatoes

A heavy workload= no time to go out to eat, which means I have been doing a lot of home cooking! This simple recipe is great for potlucks, and is incredibly easy to make ahead and freeze. Plus, it's super tasty if I do say so myself! Here it goes:

  • 4 russet baking potatoes
  • 1/2 cup milk
  • 1 cup sour cream
  • 4 tbs butter
  • 1 1/2 cups cheddar cheese
  • 8 slices bacon
  • salt+pepper to taste
  • 6 green onions
  • Bake potatoes in oven preheated to 350 degrees for 1 hour
  • While potatoes are baking, cook bacon and crumble. Set aside.
  • Allow potatoes to cool for 15 minutes, then slice potatoes in half and scoop the insides into a large bowl. Leave the skins intact.
  • Add milk, butter, 1/2 cup cheese, and salt and pepper. Blend until smooth and creamy
  • Spoon mixture back into the skins. Top with bacon and remaining cheese and bake for 10 more minutes.
  • Garnish with chopped green onions


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