Twice Baked Potatoes By Daisy Brand Recipes

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees. Thoroughly wash and dry the potatoes. Wrap the potatoes in aluminum foil and bake for 30 minutes.
• Remove from the oven. Poke holes in the potatoes and return to the oven for another 30 minutes or until easily pierced with a fork.
• Meanwhile, fry and crumble the bacon. Chop the scallions.
• Remove the potatoes and cool for 10 minutes. Lower the oven temperature to 350 degrees.
• Slice off the top 1/3 of each potato lengthwise. Holding each potato with a clean towel, hollow out the potato skins with a spoon leaving about 1/4 inch of the potato on the inside to prevent it from falling apart during baking.
• In a large bowl, combine potato interior, butter, sour cream, 1/2 cup of the cheddar cheese, heavy cream, milk, salt, and pepper. Mash until smooth. Stir in bacon and scallions. Fill each potato skin with the mashed potato mixture.
• Top with the remaining 2 cups of cheddar cheese. Sprinkle each with chili powder as desired. Bake for 15 minutes or until cheese melts.
• Top with additional dollops of sour cream, if desired, and serve immediately.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.