Twice Baked Potatoes

I love potatoes! Mashed, baked, fried . . . you name it, I like it. I don’t do twice baked potatoes often just because it’s a bit of extra work and I enjoy a good baked potato just as much as a twice baked. But for my husband’s birthday dinner I wanted something a bit more than just a plain old baked potato.

These photos don’t really do justice to this recipe though. Inside the potato is the mashed goodness with all the fixings. You just can’t seem to see that through the top layer of cheese. Believe me though, they are in there. Yum! Enjoy!

Twice Baked Potatoes
Source: Great American Recipes card

4 baking potatoes
3 green onions, thinly sliced
2 tablespoons butter
1/2 cup milk or half-and-half, hot
1/2 teaspoon salt
dash black pepper
dash nutmeg
dash paprika
4 slices bacon, cooked crisp and crumbled
2 tablespoons grated parmesan cheese
2 tablespoons grated sharp cheddar cheese

Preheat oven to 400 degrees. Wash the potatoes, pat dry. Prick each potato with a fork in a few places. Oil the skins with butter or olive oil. Bake potatoes on a rack for about 1 hour or until potatoes are done.

Cut a thin slice from the top of each potato. Scoop out the pulp into a bowl. Mash the potato pulp with hot milk until fluffy. Beat in the butter and the green onion. Add the seasonings. Add the bacon crumbles. Spoon potato mixture back into shells. Sprinkle with both cheeses.

Place potatoes on a baking sheet. Bake at 375 until potatoes are piping hot and cheese is melted, about 15 minutes. Serve immediately.

Makes 4 servings

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