Recipe by Aroostook
Easy and good. Feel free to add any ingredients or spice that you like. I like to make extras, freeze wrapped in foil and add the cheeses later when potatoes are thawed and reheated.
Top Review by CC MCCART-FROST
SIMPLY MARVELOUS! Company's coming...NUTZ! Decided on an easy meal, grilled rib eye steaks, tossed salad/seasoned oil/vinegar dressing and these marvelous twice baked potatoes with a delicious cabernet sauvignon. Irish Coffee's for dessert. We all had great fun, wonderful company and tasty food...what more could you ask for? The first time I followed the recipe to the letter...received WILD raves. The second time (for company) I sauteed minced elephant garlic in the butter and used sour cream instead of the milk...once again, many WILD raves and hollers for seconds! Thanks for sharing.
- 4 large baking potatoes
- 3 green onions, sliced thin
- 1⁄4 cup milk or 1⁄4 cup light cream
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 1⁄2 cup grated romano cheese or 1⁄2 cup parmesan cheese
- 4 slices bacon, crisped and crumbled (optional)
- 1 dash paprika, on top for color (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Clean and scrub baking potatoes.
- Pierce skin with a fork once or twice.
- Bake at 350°F 1 hour or until tender.
- Let potatoes cool slightly.
- Cut baked potatoes in half and scoop out within 1/4 inch of edge.
- Mash with milk, green onions, s&p, and butter.
- Stuff shells with mashed potato.
- Sprinkle tops with cheeses (and bacon if used).
- Place on a baking sheet and bake at 350° for 15 minutes or until cheese is melted.
- Serve with sour cream.