|Twice Baked Potatoes|
I've never met anyone who doesn't like twice baked potatoes!
These are perfect to make-ahead; just wrap them up, throw them in the fridge for up to 2 days and bake for 30 minutes! Or, if you want to make them more than 2 days in advance, just freeze them and cook for 40 minutes!
2 large russet potatoes (about 1/2 lb. each)
2 Tablespoons butter, melted
2 Tablespoons sour cream
1/4 teaspoon salt
Dash ground black pepper
1/2 cup shredded cheddar cheese
1/4 cup cooked bacon, chopped
1. Scrub potatoes. Bake in a 375° oven for 1- 1 ¼ hours or until tender. Allow to rest until cool enough to handle.
2. Cut potatoes in half lengthwise; scoop out inside, leaving a thin shell. Mash potato in a medium bowl. Add butter and sour cream and mash until smooth and blended. Add remaining ingredients.
3. Fill potato shells with potato mixture. Place on a baking pan and bake for 20 minutes or until hot and tops are slightly browned.
Adapted from Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)
Twice Baked Potatoes