Double Baked Potatoes

This recipe is a favorite of the kids. I often serve this recipe in the summer, when I am hosting barbeques. You can use this recipe with smaller potatoes, standing them up, for a holiday buffet. These potatoes can be topped with any of your favorite fillings, including crumbled bacon.

INGREDIENTS:

4 Large Baking Potatoes
½ Cup Sour Cream
4 Tbsp. Butter
1 Cup Half & Half
½ Tsp. Salt
½ Tsp. Pepper
1 Cup Cheddar Cheese, Shredded
4 Scallions, Sliced

DIRECTIONS:
Scrub the potatoes and poke several holes in the potatoes to allow steam to escape. Bake the potatoes in a preheated 350 degree oven for approx. 1 hour, or in a microwave for approx. 10-15 minutes (until tender). When cool enough to handle, cut the potatoes in half and scoop out potato flesh, setting aside the potato skins. Place flesh in a large bowl and combine with sour cream, butter, half & half, salt and pepper. Add ½ Cup of the shredded cheddar and ½ of the sliced scallions to the potato mixture. Stir potato mixture until smooth and creamy. Spoon the potato mixture into the skins, and top with remaining cheddar cheese and scallions. Place in a greased baking dish and bake for approx. 12 minutes in a preheated 350 degree oven, until the cheese has melted and the potato is warmed through. Serve warm.

VERDURE E CONTORINI - DOUBLE BAKED POTATOES

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