Our twice baked potatoes recipe serves two, and is one of our Romantic Dinner Recipes. But it’s easy to double or even triple the ingredients for the entire family, if they insist.
2 large baking potatoes
1/4 C sour cream
1/4 C milk
2 T butter
2 T chives
2 T bacon bits (optional)
1/2 cup shredded cheddar cheese or 4-cheese Mexican mixture
1/2 t salt
1/4 t dash of pepper
1/4 t paprika
Optional: chopped onion, peppers, and pimento
Preheat oven to 400 F.
Scrub potatoes with cold water and pierce several times with a fork.
Place directly on oven rack and bake for 1 hour or until tender.
Remove from oven and cool until you can handle them.
Slice potatoes 2/3 through lengthwise.
Scrape pulp and place in mixing bowl.
Place the empty potato skins on an ungreased baking sheet.
Add sour cream, milk and butter to the pulp. Mix on medium speed until fluffy.
Fold in chives, bacon bits and cheese. Sprinkle with salt and pepper; stir well.
Fill the skins with the pulp mixture.
Bake for 20 minutes or until lightly browned.
Remove and sprinkle with paprika and optional ingredients before serving.