Cookbook:Twice-Baked Potatoes II

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Twice-Baked Potatoes II
CategoryPotato recipes
Time90 minutes

Cookbook | Ingredients | Recipes | American cuisine | Cheese | Potato

See also Twice-Baked Potatoes.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Preheat oven to 400°F.
  2. Pierce potato skins with a fork and wrap in foil.
  3. Bake potatoes for 1 hour or until soft.
  4. Reduce oven temperature to 350°F.
  5. Carefully remove potatoes from oven and cool for 10 minutes.
  6. Cut potatoes at top ⅓ lengthwise and remove tops.
  7. Scoop out pulp with a small spoon, to about ¼ inch from skin.
  8. Mash potato pulp with a fork until smooth.
  9. Add butter, sour cream, ½ cup shredded cheese, heavy cream, milk, salt, and pepper, mash until well combined and smooth.
  10. Stir in bacon and onion.
  11. Spoon or pipe the mixture into the empty potato shells.
  12. Top with the rest of the cheese.
  13. Bake for 15 minutes, or until cheese is melted.