Ingredients
-
8
-
1/2
-
1/4
-
8
-
1 1/2
-
6
-
8
-
1/2
-
-
-
-
-
-
-
Directions
Hearty Twice Baked Potatoes, Everyone raves about these extra-special spuds that are perfect for meat-and-potato lovers The creamy, nicely seasoned potatoes are a great accompaniment to grilled chicken, but hearty enough to serve as a comforting meal on their own These tasty taters earned chef Rebecca Williams from Alapaha, Georgia 4th place in Taste of Home’s Delicious Company Dishes Contest , A top-notch twice-baked potato! Had to cut it down to just two potatoes, so eye-balled the amounts of cheese and meats to match the potato pulp amount, and used between 1/4 to 1/2 cup sour cream, four teaspoons butter and two tablespoons Italian salad dressing Turned out great Thanks for sharing, Boyz5–I think this one will replace my old stand-by , I can’t believe I’m the first one to rate this amazing recipe! I made this last night and it is nothing less than nirvana! Only one weird thing though, I still had half the mixture left over after re-stuffing the potato skins So I’ve put the leftover mixture in a small pie pan and I’ll save it for another meal Thanks for posting this 5 star recipe!
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Steps
|
1
Done
|
Scrub and Pierce Potatoes. |
|
2
Done
|
Bake at 400 Degrees or Microwave, Uncovered, on High For 12-14 Minutes or Until Tender. |
|
3
Done
|
Meanwhile, in a Skillet, Cook the Sausage Over Medium Heat Until No Longer Pink; Drain. |
|
4
Done
|
When Potatoes Are Cool Enough to Handle, Cut in Half Lengthwise; Scoop Out Pulp, Leaving a 1/4-Inch Shell. |
|
5
Done
|
in a Large Mixing Bowl, Mash the Pulp With Butter. |
|
6
Done
|
Stir in the Sausage, Cheese, Ham, Bacon, Sour Cream, Salad Dressing, Salt and Pepper. |
|
7
Done
|
Spoon Into Potato Shells. |
|
8
Done
|
Place on Two Ungreased Baking Sheets. |
|
9
Done
|
Bake at 400 Degrees For 30 Minutes or Until Golden Brown. |
