Twice Baked Potatoes to Feed an Army |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This recipe is for your basic twice baked potato. I like making a lot of them at one time because they yield lots of leftovers. If desired, you can chop up some ham or crumble some bacon and add it to the potato mixture. Ingredients:
8 russet potatoes |
8 ounces fat free sour cream |
3 cups grated cheddar cheese |
4 tablespoons butter |
2 cups milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
olive oil or vegetable oil |
Directions:
1. Wash and scrub potatoes, brush with olive or vegetable oil, pierce 3-4 times each with a fork and bake at 400F for 1 1/2 hours, or until potatoes are soft.
2. Cut each potato in half, making sure to keep the skin intact. Scoop out all of the inside of the potatoes into a huge bowl. I use an ice cream scooper.
3. Mix potato filling with the sour cream, 2 cups of the cheese, milk, butter, salt and pepper. Beat on high for about 2 minutes, or until fluffy.
4. Scoop potato mixture back into the original skins - you will be over-filling them. When all skins are evenly filled, sprinkle the tops with the last cup of cheese.
5. Bake in the oven at 400F for about 30 minutes, or until cheese is melted and potatoes are hot again.
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