Pasta, Potatoes, & Rice Twice-Baked Potatoes Serves 2 2 10-ounce baking potatoes vegetable oil ¼ cup sour cream 2 tablespoons butter or margarine 2 tablespoons milk 1 tablespoon chopped green onion ¼ teaspoon salt dash of pepper 2 slices bacon, cooked and crumbled ¼ cup shredded Cheddar cheese
Wash potatoes, then rub skins with vegetable oil. Bake at 400 degrees for 1 hour or until done. Allow potatoes to cool to touch. Cut a 1-inch strip lengthwise from top of each potato; carefully scoop out pulp, leaving shells intact. Combine potato pulp, sour cream, and remaining ingredients except cheese in a small mixing bowl. Beat at medium speed of electric mixer just until potato lumps disappear. Stuff shells with potato mixture. Bake at 350 for 15 minutes; top with cheese, and bake an additional 5 minutes. Gail Hobgood
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