Twice Baked Potatoes
8 large russet potatoes
2 sticks butter
1 cup of bacon- Hormel Bacon Bits works well
1 cup sour cream
1 cup grated cheddar/jack cheese
¼ cup Lowery’s seasoned salt
2 green onions chopped (omit if freezing)
Pinch pepper
Bake potatoes, without tinfoil, for 1 hour and 15 minutes or until soft. Cut butter into pats and put into large bowl. Add bacon, sour cream. Take potatoes and slice in half (use a towel to hold potato)and carefully scoop out potato into bowl, mash. Use mixer to blend. Add salt, pepper, cheese and green onions. Scoop back into shell. Top with more cheese. Bake at 130 for 12 to 15 minutes. These can be made ahead and stored up to 3 days in refrigerater or frozen, without green onions, in zip lock bags, in freezer. *I use a potato masher with small holes that makes very fluffy potatoes.
8 large russet potatoes
2 sticks butter
1 cup of bacon- Hormel Bacon Bits works well
1 cup sour cream
1 cup grated cheddar/jack cheese
¼ cup Lowery’s seasoned salt
2 green onions chopped (omit if freezing)
Pinch pepper
Bake potatoes, without tinfoil, for 1 hour and 15 minutes or until soft. Cut butter into pats and put into large bowl. Add bacon, sour cream. Take potatoes and slice in half (use a towel to hold potato)and carefully scoop out potato into bowl, mash. Use mixer to blend. Add salt, pepper, cheese and green onions. Scoop back into shell. Top with more cheese. Bake at 130 for 12 to 15 minutes. These can be made ahead and stored up to 3 days in refrigerater or frozen, without green onions, in zip lock bags, in freezer. *I use a potato masher with small holes that makes very fluffy potatoes.
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