Cookbook:Twice-Baked Potatoes II

| American cuisine | Cheese | Potato

See also Twice-Baked Potatoes.

Ingredients

 * 4 ea. (7–9 ounces) medium Russet potatoes
 * 1 tablespoon butter
 * ½ cup sour cream
 * 1¼ cup shredded sharp cheddar cheese
 * 2 tablespoons heavy cream
 * ¼ cup milk
 * Salt and pepper to taste
 * 2 strips bacon, cooked and diced
 * 1 or 2 green onions, finely chopped

Procedure

 * 1) Preheat oven to 400°F.
 * 2) Pierce potato skins with a fork and wrap in foil.
 * 3) Bake potatoes for 1 hour or until soft.
 * 4) Reduce oven temperature to 350°F.
 * 5) Carefully remove potatoes from oven and cool for 10 minutes.
 * 6) Cut potatoes at top ⅓ lengthwise and remove tops.
 * 7) Scoop out pulp with a small spoon, to about ¼ inch from skin.
 * 8) Mash potato pulp with a fork until smooth.
 * 9) Add butter, sour cream, ½ cup shredded cheese, heavy cream, milk, salt, and pepper, mash until well combined and smooth.
 * 10) Stir in bacon and onion.
 * 11) Spoon or pipe the mixture into the empty potato shells.
 * 12) Top with the rest of the cheese.
 * 13) Bake for 15 minutes, or until cheese is melted.