Prep 2 hrs
Cook 40 mins
These are my favorite. I think the American cheese makes for a creamier texture. I believe I found this in a BH&G recipe book eons ago. I upped the amounts of ingredients to suit my own personal tastes.
- Poke skins of potatoes and bake in a 425 degree oven for an hour to an hour and 20 minutes.
- Remove potatoes and cool till easy to handle.
- Cut a slice from the tops of the potatoes and scoop out potato into a large bowl- reserve shells.
- Mash the potatoes with a hand masher while adding the milk.
- Add sour cream,shredded American cheese,green onion,salt and pepper to bowl.
- Beat with an electric mixer until potatoes are smooth.
- Spoon mixture into reserved shells.
- Place potatoes in a baking dish,cover, and bake in a 350 oven for 30-45 minutes,or until heated through.
- Uncover the potatoes and sprinkle with parmesan cheese.
- Bake uncovered for an additional 5-10 minutes.
Excellent potatoes, used Dutch cheese and added a crushed garlic clove. Teamed these up with your Fried Breaded Pork Tenderloin Fried Breaded Pork Tenderloin. Thanks MEP!
Vert tasty and creamy. I ended up using half french onion dip for the cour cream as I ran short but it worked great. Everyone raved and asked me to make these again soon. I think I will too!
Made this in memory of HEP MEP and for the cook-a-thon in her honor. These were the basic twice baked potato. I sliced my potatoes in half and scooped out the center and placed in bowl as stated in recipe. I than added alittle more milk ( I used whipping cream) than 5 Tablespoons, I wanted them creamy. The flavor was alright, I felt it needed a bit more flavor but all in all they were good.