Twice Baked Potatoes
Haley Pearson
Dianne Hunter
ingredients
- 4 large baking potatoes
- 4 tablespoons butter
- 1 cup sour cream
- 2 tablespoons milk
- 2 tablespoons chives
- 1/2 teaspoon Lowry’s Seasoned salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups cheddar cheese, shredded
- bacon bits (optional)
directions
- 1
Prick potatoes with a fork and bake at 425 degrees for 40-60 minutes, or bake potatoes in microwave for 10-15 minutes. Let potatoes cool for 5 minutes or until cool enough to handle. Slice each potato in half lengthwise.
- 2
Reserving the skins, scoop the inside portion of potatoes into a bowl. Combine with butter, sour cream, milk, chives, salts, pepper, and bacon bits if desired. Beat with an electric mixer until creamy. Spoon potato mix back into potato shells.
- 3
Place potatoe halves in a shallow baking dish. Bake at 350 degrees for 20 minutes. Top each potato half with 1/4 cup shredded cheddar. Bake for an additional 5 minutes or until cheese is melted.
Source: Haley Pearson
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