Twice Baked Potatoes

Recipe by Ruth Tisdale
READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and dry the baking potatoes.
  • Coat the outside of the potato with the vegetable oil.
  • You don't want it dripping.
  • Place the baking potatoes onto a baking sheet and bake at 400º for 1 hour 15 minutes or until the potato gives to a slight squeeze.
  • Carefully slice the potatoes in half lengthwise.
  • Let sit about 10 minutes.
  • Melt the butter and place in in the bottom of a heavy mixing bowl.
  • Carefully using a spoon scoop out the inside of the potato and place it in the mixing bowl with the butter.
  • Leave the shells on the baking sheet.
  • Mash the potatoes up.
  • Add the sour cream, cheese, salt, pepper, and granulated onion.
  • Mix together till thoroughly blended.
  • Put the potato mixture back into the shells.
  • Top each half with 1 Tablespoon of bacon bits.
  • Place cookie sheet of potatoes in freezer.
  • After they are frozen put the twice baked potatoes in freezer bags or containers.
  • To eat them just pop them in the microwave for a few minutes.
  • Can also be popped into the oven at 375 till just starts to get slightly browned on top.
  • You want them just hot enough to melt the cheddar cheese.
  • Cooking them to long will dry them out.
  • Makes a great lunch or a side dish with dinner.
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