Recipe On Twice Baked Potatoes
Smash the potatoes into the butter bacon and sour cream.
Recipe on twice baked potatoes. Slice about a 1 strip of the skin off the top of each potato. Pour in 1 2 of the cheese and continue mixing until all ingredients are well blended. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
Transfer potatoes to a cutting board and cut in half. When cool enough to handle cut a thin slice off the top of each potato and discard. Preheat the oven to 400 f 200 c.
Scoop out the pulp leaving thin shells. To break up the work you can roast mash and stuff your potatoes up to three days ahead and refrigerate them in an air tight container for up to three days. Transfer the onion mixture to the bowl.
Let potatoes cool slightly. Add the cheese milk seasoned salt green onions and black pepper to taste and mix. To the potato flesh add sour cream milk butter salt pepper 1 2 cup cheese and 1 2 the green onions.
Although most of the work to make these twice baked potatoes is hands off it does end up being rather time consuming for a weeknight. Bake at 350 f 1 hour or until tender. Step 2 meanwhile stir together butter and next 5 ingredients in a large bowl.
In medium bowl mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Pierce skin with a fork once or twice. Mix in the sour cream.