Ingredients
-
4
-
2
-
1/2
-
1/3
-
1/3
-
1
-
4
-
-
-
-
-
-
-
-
Directions
Classic Stuffed Twice Baked Potatoes, This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like., Made this with minor adjustments, substituting bacon horseradish dip for the sour cream and omitting the cheddar, added bacon bits instead. Turned out wonderful., Made this with minor adjustments, substituting bacon horseradish dip for the sour cream and omitting the cheddar, added bacon bits instead. Turned out wonderful.
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Steps
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1
Done
|
Preheat Oven to 400 Degrees Fahrenheit. |
|
2
Done
|
Scrub and Pierce Potatoes. |
|
3
Done
|
Bake For One Hour, or Until Fully Cooked. |
|
4
Done
|
Remove Potatoes from Oven and Let Cool Slightly. |
|
5
Done
|
Cut Potatoes in Half and Scoop Out Potato, Being Careful not to Tear the Skins, and Place in a Large Bowl. |
|
6
Done
|
Set Skins Aside. |
|
7
Done
|
Add Butter and Salt to Potatoes; Mash Until Smooth. |
|
8
Done
|
Add Sour Cream; Mash Until Combined. |
|
9
Done
|
Add Cheese; Mash Until Combined. |
|
10
Done
|
Add One Tablespoon of Milk; Mash. |
