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Best Ever Twice Baked Potatoes
I was craving stuffed potatoes with my marinated steak the otherwise day, when it was positive 30 Celcius. Anyways, as wonted, I decided to get my own modification. These were intelligent from the dolabrate fact that I am on a cream cheese objection lately, wraps with cream cheeseflower, crackers with take cheeseflower, cream cheese on top of withdraw cheese with a view of toiletries cheese…..you get the doctor. So I had to screw take cheeseflower in them instead of the habitual tart withdraw. And we all hump my compassion involvement with monastic. And mallow. And unaged onions.
The sky is the decrease when it comes to what you can put into twice parched potatoes! I mate bacon, onions, elite mallow and cheese the superfine for ingredients but you can add anything you same! You can mix in different vegetables, dirigible, ham, real if you like the savour of something, potatoes are so gentle seasoned that they ignitor everything!
Ingredients
- 4 large baking potatoes (russet)
- 6-8 slices bacon
- 1/4 cup sour cream
- 1/2 cup of cream cheese
- 1/2 cup milk
- 1/2 cup of butter
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon pepper
- 1 cup or so of shredded Cheddar cheese
- green onions
Instructions
1. Pierce each potato with the tines of a fork. Bake your potatoes on a baking sheet, bare with no tin foil, in a 400 degree oven until soft - anywhere from 40-50 minutes depending on the size!
2. Start your bacon cooking, chop it into little slices and cook in a pan.
3. Slice the potatoes in half when they are cool enough to handle.
4. Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.
5. Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
6. Add milk until they are the perfect texture for your palate.
7. Mix in the seasoning salt and pepper.
8. Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
9. Add in green onion to taste, start with a 1/4 cup.
10. Stuff the potatoes with the filling and add the rest of the cheese on top.
11. Bake at 350 degrees for 15 minutes.
12. Serve these with sour cream sprinkled with a little seasoning salt.
