Sunday, September 25, 2011

Twice Baked Potatoes

Now that it’s football season, I’ve been playing with game-time food.  One of the “fan favorites” is my twice baked potatoes.  Potato skins is another favorite, but a bit less filling than the full-on twice baked potatoes.


  • 4 medium baking potatoes
  • 1/2 cup sour cream
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon chicken bullion
  • milk
  • table salt
  • cooked chopped bacon (topping)
  • shredded cheddar cheese (topping)
  • sea salt (topping)

Scrub potatoes clean and pat dry.  Prick potatoes with a fork and bake at 425 degree oven for about 50 minutes or until tender.

Slice the potatoes in half (lengthwise).  Scoop the pulp out of each potato and add to separate bowl.

Mash the pulp with a potato masher or mixer. Add sour cream, garlic salt, pepper, bullion, and beat until smooth.  Add milk if necessary until desired consistency.  Season to taste with (table) salt. 

Spoon mashed potato mixture back into the potato half shells, and top to liking with bacon, cheese, and (sea) salt. 

Bake, uncovered, in a 425 degree oven for 20 minutes or until lightly browned.

Then eat and enjoy a great twist on a great classic!

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