Creamy Stuffed Baked Potatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska Ingredients:
5 medium baking potatoes |
1/4 cup butter, softened |
2 cups (8 ounces) shredded cheddar cheese, divided |
3/4 cup sour cream |
1 envelope ranch salad dressing mix |
1 tablespoon minced chives |
1 garlic clove, minced |
crumbled cooked bacon and chopped green onion |
Directions:
1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
2. In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese.
3. Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onions. Yield: 10 servings.
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