Page 153 - Family cookbook v30_Neat

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Annie Carter Clary

Twice Baked Potatoes

4 large baker russet potatoes (13‐14 oz. each)

1/2 cup half and half (plus up to 1/4 cup more if needed)

1/2 cup sour cream

4 tablespoons butter, melted

Salt and freshly ground pepper

1/4 teaspoon each paprika, garlic powder, onion powder

6 oz. freshly shredded medium cheddar cheese

6 slices bacon, chopped small and cooked until crisp

2 green onions, sliced

1. Preheat oven to 400 degrees. Scrub and rinse potatoes and pierce each side with a fork.

2. Place potatoes in preheated oven and bake 75 to 80 minutes until fully cooked through.

They should be fairly soft when squeezed.

3. Remove potatoes from the oven and reduce oven temperature to 350 degrees.

4. Slice potatoes into halves. Use an oven mitt to hold potato halves and scoop potato flesh
into a large mixing bowl. Leave about 1/6 inch of potato intact with the peel.

5. Transfer empty potato peels to a 13 x 9 inch baking dish.

6. Mash potatoes with a potato masher until no longer lumpy. Add in half and half, sour
cream, and butter and season with salt and pepper. Add extra half and half if needed.

7. Scoop mixture into potato peels. Sprinkle with cheddar.

8. In a small bowl whisk together paprika, onion powder, garlic powder, salt and pepper.

9. Sprinkle seasoning over potatoes.

10. Bake in oven until cheese is melted and potatoes are heated through. About 10‐15

minutes.

11. Top with bacon and green onions and serve warm.