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Twice Baked Potatoes
Cooking with Paula Deen
, Mar/Apr 2007
2 large baking potatoes
1/4 cup butter
1/4 cup shredded Cheddar cheese
1 (3-ounce) package cream cheese, softened
3 tablespoons sour cream
1 tablespoon dry ranch salad dressing and seasoning mix
2 slices bacon, cooked and crumbled
Preheat oven to 425°F.
Wash potatoes and wrap in aluminum foil. Place on a small baking sheet, and bake 1 hour, or until tender. Allow potatoes to cool until easy to handle.
Cut off top one-third of potatoes lengthwise, and discard. Scoop out pulp of potatoes, leaving a 1/4-inch-thick shell; set aside.
Preheat oven to 350°F. Lightly grease a small baking sheet.
In a medium bowl, combine potato pulp, butter, and remaining ingredients. Mash with a fork to combine. Spoon potato mixture into potato shells; place on a baking sheet. Bake 30 minutes, or until heated through.
Makes 2 servings
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