Stuffed and Twice Baked Potatoes
This is a family favorite side dish that's good any time of year with beef, chicken or pork. Delicious!"This was good but I did make a few changes. I started by rubbing in olive oil and salt. I didnt have any scallions so I sauted some yellow onions. I had no bacon but I did use real bacon bits. I also didnt have sour cream but used cream cheese (which I already use in my mashes potatoes) instead. Both my boyfriend and I really enjoyed them. I will use this recipe in the future" - infinityyy
Yield: 6 Ready in 45 minutes
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Verified by stevemur
Stuffed and Twice Baked Potatoes Preparation
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.
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