Special Twice Baked Potatoes
Source of Recipe
TOH Holiday & Celebrations Cookbook 2001.
List of Ingredients
12 large baking potatoes
1 cup butter, melted (divided)
1 to 1 1/4 cups milk, warmed
8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
2 tbls minced fresh parsley (I used 1 tbls dried parsley flakes)
1 tsp seasoned salt (I used a combo of salt, pepper and garlic powder)
Recipe
1. Bake potatoes at 375 for 1 hr or until tender. Cool.
2. Cut a thin slice off the top of each potato and discard; scoop out pulp, leaving a thin shell.
3. In a bowl, mash the pulp with 3/4 cup butter. Stir in milk, bacon, cheeses, parsley and seasoned salt. Spoon or pipe into potato shells.
4. Place on a baking sheet and drizzle with remaining butter. Bake at 425 for 25 minutes or until heated through. 12 servings.
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