Ingredients
2 large baking potatoes
2 slices bacon, cooked and crumbled
shredded cheddar cheese
chives
1 heaping T. sour cream
2 T. unsalted butter
milk
pinch of sugar
pinch of salt and pepper
Instructions
Wash and bake the potatoes as you normally would...I did not use the microwave for this as I knew it might change the texture a little. Once the potatoes are done, let cool slightly (enough to handle) and slice in half. Carefully scoop out the inside into a mixing bowl. Place the potato skins on a baking sheet and set aside. To the mixing bowl add the sour cream, butter and using a hand mixer begin to whip the potatoes. Slowly add in enough milk to form a stiff but creamy texture. Add in the sugar, salt and pepper (taste to see if you need more s&p). Pour this mixture into a large Ziploc bag and squeeze it down to a bottom corner. Snip of the end and pipe filling into each skin. Top with cheese and bacon and place in a 350 degree oven to melt the cheese. Sprinkle with chives before serving.
Enjoy!!!
Recipe From Janet's Appalachian Kitchen
Twice Baked Potatoes
Reviewed by cooking
on
April 17, 2022
Rating:
