Twice-Baked Potatoes: Difference between revisions
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*2 Tbsp chopped chives | *2 Tbsp chopped chives | ||
*1/4 cup milk | *1/4 cup milk | ||
*Salt and pepper (to taste) | |||
Bake the potatoes in the oven at | Bake the potatoes in the oven at 400° for 1 hour. Remove from oven to let cool. | ||
When the potatoes are cool enough to handle, slice them in half lengthwise, then use a spoon to scoop out the potato flesh, leaving a thin shell. | When the potatoes are cool enough to handle, slice them in half lengthwise, then use a spoon to scoop out the potato flesh, leaving a thin shell. | ||
In a medium bowl, add the scooped out potato and butter, and mash until fluffy. One by one, add the milk, cheese, and sour cream. Add the chives and bacon right at the last minute so that they do not get soggy. Add salt and pepper to taste. | In a medium bowl, add the scooped out potato and butter, and mash until fluffy. One by one, add the milk, cheese, and sour cream. Add the chives and bacon right at the last minute so that they do not get soggy. Add salt and pepper to taste. | ||
Latest revision as of 19:52, 2 August 2020
- 4 medium baking potatoes
- 1/4 cup bacon bits
- 1/4 cup sour cream
- 1 cup shredded cheese
- 1/4 cup butter, melted
- 2 Tbsp chopped chives
- 1/4 cup milk
- Salt and pepper (to taste)
Bake the potatoes in the oven at 400° for 1 hour. Remove from oven to let cool. When the potatoes are cool enough to handle, slice them in half lengthwise, then use a spoon to scoop out the potato flesh, leaving a thin shell. In a medium bowl, add the scooped out potato and butter, and mash until fluffy. One by one, add the milk, cheese, and sour cream. Add the chives and bacon right at the last minute so that they do not get soggy. Add salt and pepper to taste. Take your potato halves and scoop a mound of the potato mixture into them. Bake on an ungreased cookie sheet at 400 degrees for about 20 minutes.