| Recipes with similar ingredients: | ||
Cilantro Potatoes | ||
|
Baked Macaroni and Cheese | ||
|
Baked Stuffed Potatoes | ||
|
Oven-Crisped Potatoes | ||
|
Baked Boston Bluefish | ||
Email
Print
Twice Baked Potatoes
Ingredients:
6 large baking potatoes
1/2 c. butter, softened
3/4 to 1 c. milk
4 Tbs. crumbled cooked bacon
4 Tbs. finely chopped onion
1 Tbs. snipped chives or green onion tops
1/2 tsp. salt
Dash of pepper
1 1/2 c. shredded cheddar cheese, divided
Paprika
6 large baking potatoes
1/2 c. butter, softened
3/4 to 1 c. milk
4 Tbs. crumbled cooked bacon
4 Tbs. finely chopped onion
1 Tbs. snipped chives or green onion tops
1/2 tsp. salt
Dash of pepper
1 1/2 c. shredded cheddar cheese, divided
Paprika
Directions:
Bake potatoes at 375 for 1 hour or until soft. Allow to cool. Cut a thin slice off the top of each potato. Scoop out pulp and place in a bowl; add butter and mash with pulp. Blend in milk, bacon, onion, chives, salt, pepper and 1 c. of cheese. Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Place on baking sheet. Bake, uncovered, at 375 for 25 to 30 minutes or until heated through.
Be sure to leave about 1/4" of pulp in the shell.
Makes 6 Servings
Bake potatoes at 375 for 1 hour or until soft. Allow to cool. Cut a thin slice off the top of each potato. Scoop out pulp and place in a bowl; add butter and mash with pulp. Blend in milk, bacon, onion, chives, salt, pepper and 1 c. of cheese. Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Place on baking sheet. Bake, uncovered, at 375 for 25 to 30 minutes or until heated through.
Be sure to leave about 1/4" of pulp in the shell.
Makes 6 Servings
This recipe has not been rated or commented on