Amy Kushnir of My Texas Today prepared Twice-Baked Potatoes on News 8 Daybreak Saturday, March 23.
- 6 large potatoes
- 1 & 1/2 sticks butter, softened
- 3 cups cheddar cheese, shredded (reserve half for topping)
- 8 oz. sour cream
- 1 lb. bacon, cooked until crispy (reserve half for topping)
- 3/4 cup cream or milk
- 1 bunch green onions, whites and part of green thinly sliced
- salt/pepper, to taste
- Paprika, to taste
- Wash potatoes and place them on a baking sheet.
- Bake potatoes on 400 degrees for 1 to 1 1/2 hours.
- While potatoes are baking, pull out butter to soften, and cook bacon until crispy.
- Set bacon aside and let cool, then crumble.
- Once potatoes are soft and cooked through, remove and let cool for several minutes (lower heat on oven to 350 degrees).
- Slice potatoes lengthwise to cut in half.
- Scoop inside of potatoes halves out with a large spoon (be careful not to over-scoop; you want to leave some of the potato in as a lining).
- Place potato skins in a large baking dish or two.
- In a medium mixing bowl, mash together potato scoops, butter, sour cream and cream.
- Once mashed to desired texture, mix in 1/2 of cheese, 1/2 of crumbled bacon and salt/pepper to taste.
- Lightly fill each potato skin with mixture until full. Top with remaining cheese, remaining bacon, green onions and a smidgen of paprika.
- Bake again for 20 minutes or until cheese is melted and bubbly.