Sides

Easy Twice Baked Potatoes

Easy Twice Baked Potatoes
Pinit

Ingredients:
4 large baking potatoes
1/2 cup sour cream
2 tablespoons melted butter
2 teaspoons garlic salt
3 to 4 tablespoons milk
4 to 8 strips of bacon, cooked and crumbled
1 cup shredded cheddar cheese
3 tablespoons chopped scallions, chives or parsley

Directions:
Wash and dry potatoes and place them on a baking sheet or on the oven rack. Bake in a preheated 375° oven for 45 to 60 minutes, or until tender. Cut a thin slice from the top of each potato. Let cool a bit and carefully scoop out most of the potato flesh into a bowl, leaving shell intact. Add sour cream, butter, garlic salt, and 2 tablespoons milk. Use a mixer to beat until fluffy. Add more milk if needed. Stir in bacon, cheese, and 2 tablespoons of scallions or chives. Pile potato mixture into the shells. Place stuffed potatoes in a casserole dish or baking pan that has been sprayed with cooking spray. Bake in a preheated 375 degree oven for 20 to 35 minutes until warmed through and golden. Top with remaining scallions, chives or parsley before serving. Note: Potatoes can be prepared and refrigerated up to 3 days before baking and serving.

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