Twice Baked Potatoes
You can assemble these potatoes up to 24 hours ahead of time, then cover and refrigerate. When you’re ready to bake, remove them from the refrigerator while the oven preheats. Bake as directed. 6 large russet potatoes
Cut a lengthwise slice from the top of each potato. With a spoon, scoop potato pulp from the slice and the inside of the potato, leaving a 1 /4-in, shell. Discard skin From slice. Mash the pulp and spoon into shells. Bake as directed.
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 the pulp and place in a bowl; add butter and mash the pulp. Blend
in milk, bacon, onion, chives, salt, pepper and 1 cup of cheese. Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 375 for 25-30 minutes or until heated through. Yield: 6 servings.
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