Stuffed and Twice Baked Potatoes

Stuffed and Twice Baked Potatoes Ingredients

3 large baking potatoes 1 lb each	1 teaspoon Salt
1 1/2 teaspoons vegetable oil ; optional	1/2 teaspoon white pepper
1/2 cup sliced green onions	1 cup shredded cheddar cheese
1/2 cup Butter divided	2 slices cooked crisp bacon ; crumbled; optional
1/2 cup half and half cream	paprika
1/2 cup sour cream

Instructions for Stuffed and Twice Baked Potatoes

Rub potatoes with oil if desired; pierce with a fork. Bake at 400 degrees for 1 hour and 20 minutes or until tender. Allow potatoes to cool to the touch.

Cut potatoes in half lengthwise, carefully scoop out pulp, leaving a thin shell.

Place pulp in a large bowl. Saute onions in 1/4 cup butter until tender. Add to potato pulp along with cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese and bacon.

Stuff potato shells and place in a 13 x 9 x 2 inch baking pan. Melt
remaining butter; drizzle over the potatoes. Sprinkle with paprika.
Bake at 350 degrees for 30 minutes or until heated through and slightly browned on top.

For variation, I have used 1/2 cup diced lean ham in place of the bacon.

Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.



Main Ingredient: PotatoCuisine: American

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