I started making these twice baked potato’s last year and they seemed to be a hit as they were requested again this year for Christmas dinner at my Aunt Denise’s house. So here is my recipe:
Scrub your potato and rub with a little salt, then cover in foil and poke holes with a knife. Pop in the over at 375 until the potatoes are fully baked and soft (30-40 min.). Remove from the oven and let cool a bit. Now, slice long ways carefully to avoid ruining the outside skin. Next take your spoon and carefully dig out a “trough” of potato (you must avoid breaking the potato, so this part is a little surgical). Set aside your potato boats and take your potato insides to a bowl. Add Cream, butter, cheese, chives, bacon. Mix and stuff back into potato boats. Top each potato off with more cheese and bacon bits, re-heat for about 10 min or until the cheese is nice and bubbly on top.
Ingredients:
4 Russet Potatos
2 cups shredded cheese
1 cup chopped green onion
1.5 sticks of butter
3/4 cup cream
8 pieces of pre-cooked bacon crumbled
Salt and Pepper to taste
