Twice Baked Potatoes


2 large baking potatoes
2 slices bacon, cooked and crumbled
shredded cheddar cheese
1 heaping T. sour cream
2 T. unsalted butter
pinch of sugar
pinch of salt and pepper


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.


Recipe From Janet's Appalachian Kitchen 

Twice Baked Potatoes Twice Baked Potatoes Reviewed by cooking on April 17, 2022 Rating: 5
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