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Friday, May 28, 2010

Twice Baked Potatoes

Have you ever asked yourself how you can make a potato really unhealthy?
If so, look no further, you have found your answer!

Seriously, these are really good, but they might leave your arteries a teeny bit clogged. I have seen many people when blogging, give a warning with the recipe to run, not walk to their treadmill after eating whatever it was. I would have to say that these would fall under that category as well.

Thanks to my friend Christy for the pics. I forgot my camera when taking them to her house for Sunday dinner and she was nice enough not just to let me borrow hers, but to actually take the picture. She is an amazing photographer.

Twice Baked Potatoes
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  • 4 large baking potatoes
  • 8 slices bacon (use one slice of bacon for each potato half if you are not worried about a heart attack)
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided
  • 8 green onions, sliced, divided


Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour. (Ok, I microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness).

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl(leave about 1/4 inch of flesh so the potato maintains it's shape); save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

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