Twice Baked Potatoes

Author

TOH Taste of the Country Cookbook 6th Edition

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Recipe

Measurements	Ingredients
6	Large Baking Potatoes
$\frac{1}{2}$ cup	Butter or Margarine (or less)
$\frac{3}{5}$ cup	Milk (or less)
3 tbs	Minced Onion
1 tbs	Snipped Chives
$\frac{1}{2}$ tsp	Salt
Dash	Pepper
1-$\frac{1}{2}$ cups (6 oz)	Shredded Cheddar Cheese, divided
	Paprika

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Instructions

1. Bake potatoes at 400 for 60 minutes (or until soft)
2. Cut a lengthwise slice from the top of the potatoes
3. Scoop out the pulp and place in a bowl
4. Mash potatoes and butter
5. Add milk, bacon, onion, chives, salt, pepper and 1 cup of cheese
6. Refill potato shells
7. Top with remaining cheese and sprinkle with paprika
8. Bake at 375 for 25-30 minutes (or until heated through)

Authors Note

“(I like my potatoes with a little “tooth” so I didn’t add as much milk as the recipe called for.) I didn’t like the bacon in the potatoes—but then I don’t put bacon on a potato.”

“Since the chives were so expensive ($1.00 for the little bunch), I froze the rest. Should be OK to use them in the same potato recipe—just thaw them out first”

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