Twice-baked potatoes, much like biscotti require two – almost back to back – baking sessions. Thus, they are “twice-baked”. The first baking session is to soften the potatoes; you’ll need their centers to be soft enough to be easily scooped out. The second baking session is to warm the newly stuffed potatoes, crisp up their skins, and meld the magical cheeses.
My adult children have been bugging me to get this recipe on the blog, as they like using the blog for their go to recipes. This has been a family favorite for 30 years!
Twice Baked Potato
6 baking potatoes
1 c. freshly grated Romano cheese
12 slices of bacon, cooked and crumbled
1/2 c. thinly sliced greens onion (scallions)
1 tsp salt
freshly ground pepper
1 1/2 c. sour cream
1 cube butter (1/2 cup)
additional Romano cheese
minced parsley
paprika
Bake potatoes at 425 F degrees until done. Cool and halve each of the potatoes lengthwise and scrape out the pulp, reserve skins.
Mix the pulp with the cheese, bacon, onions, salt, pepper and enough sour cream to moisten. Mix just until blended.
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| This is where it gets real delicious! |
Fill the skins with potato mixture. Dot with butter and sprinkle with extra grated cheese, parsley and paprika.
~ At this point the potatoes can be individually wrapped in plastic wrap and put into freezer bags, to use another time.
Bake at 350 F degrees for about 20 minutes.
My delicious slow roasted Prime Rib can be found on Prime Rib- slow roasted with creamy horse radish.
Holiday parties and gatherings are in full swing throughout the world. I truly hope you are able to enjoy friends and family. This picture is a crazy one taken at my nieces annual "White Elephant" party, my expression tells the story~my gift cropped out! Ha! Good times!
Thank you! Just what I needed! You have my taste buds salivating...Kelly B
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