Over-Stuffed Twice Baked Potatoes Recipe

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This recipe for Over-Stuffed Twice Baked Potatoes is from Leanna's Wedding, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 large Idaho baking potatoes
3 tablespoons olive oil
Kosher salt
1/2 pound bacon, chopped (I buy the packaged cooked, crumbled bacon, much easier!!)
4 tablespoons butter
1 cup sour cream
8 ounces grated sharp cheddar cheese
2 tablespoons chopped green onions or chives
Salt
Freshly ground white pepper

Directions:
Directions:
Preheat the oven to 400 degrees F. Season the potatoes with 1 tablespoon of the oil and salt. Place on a baking sheet and place in the oven. Cook until fork tender, about 1 hour. Remove and cool. In a saute pan, over medium heat, render the bacon until crispy, about 6 minutes. Remove and drain on paper towels. Peel one potato completely and slice 1/4 of the top off each of the remaining potatoes. Using a spoon, scrape out the flesh of each potato into a mixing bowl. Add the whole peeled potato to the mixing bowl. Using a hand held masher, mash the potatoes until smooth. Add the butter, sour cream, half of the cheese and the chives. Season with salt and pepper and mix well. Spoon the potato mixture back into the potato shells. Top the potatoes with the remaining cheese and the bacon. Place back on the baking sheet and bake until the cheese melts, about 8 to 10 minutes. Remove the potatoes from the oven.

Personal Notes:
Personal Notes:
These are my favorite. Honestly, you can add more of the ingredient you like. It just depends on your preference.

 

 

 

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