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Taste of the Times
These delicious potatoes have become a family favorite. They also can be made up the evening before and refrigerated so you have some extra time to enjoy your guests.
Twice Baked Potatoes
4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 T. butter
½ tsp. salt
½ tsp. pepper
1 cup shredded cheddar cheese, divided
8 green onions, sliced, divided
Bake potatoes in preheated 350°F oven for 1 hour or until done.
In the meantime cook bacon over medium heat till done crumble and set aside.
When potatoes are done cool for 10 minutes. Slice in half lengthwise and scoop the flesh into a large bowl; save skins. To the potatoes add sour cream, milk, butter, salt and pepper. ½ cup cheese and ½ the green onions. Mix with a hand mixer until
Well blended and creamy. Spoon the mixture back into potato skins, and top with remaining cheese, green onions and bacon
Bake for another 15 minutes.
Allow extra baking time if making them up the night before.