Featured Recipe
Twice Baked Potato
Ingredients
6 LARGE IDAHO BAKERS - 2002087
¼ CUP OLIVE OIL - 1436990
KOSHER SALT TO COAT - 1448415
6 STRIPS BACON - 1562502
6 TBL BUTTER - 1545664
1 ½ CUPS MILK - 1546302
1 CUP SOUR CREAM - 1545550
4 OZ CREAM CHEESE - 0922401
2 ½ CUPS SHREDDED
CHEDDAR CHEESE - 1530609
¼ CUP CHOPPED CHIVES - VP
1 TBL BLACK PEPPER - 1448265
1 TSP ONION POWDER - 1448034
1 TSP GRANULATED GARLIC - 1447812
Instructions
PREHEAT OVEN TO 425 DEGREES.
LINE A SHEET PAN WITH PARCHMENT PAPER.
SCRUB POTATOES. DRY COMPLETELY.
PIERCE EACH POTATO WITH A FORK SEVERAL TIMES.
RUB EACH POTATO WITH OLIVE OIL AND COAT WITH KOSHER SALT.
PLACE IN OVEN AND COOK FOR 45-60 MINUTES OR UNTIL THE INSIDE IS SOFT.
CHOP THE BACON AND FRY UNTIL DONE. DRAIN GREASE.
ONCE THE POTATOES ARE COOL ENOUGH TO HANDLE, CUT THE POTATO IN HALF THE LONG WAY AND SCOOP OUT THE POTATO FLESH, LEAVE APPROX. 1/8 INCH OF THE FLESH ON THE SKIN.
PUT THE SCOOPED OUT POTATO IN A LARGE MIXING BOWL.
MIX in the REMAINING INGREDIENTS, only ADDing HALF THE CHEESE AND BACON BITS. DO NOT OVERMIX. KEEP THE FILLING LIGHT AND FLUFFY.
FILL THE SKINS WITH THE FILLING.
TOP EACH SKIN WITH REMAINING CHEESE AND BACON.
RETURN TO OVEN FOR APPROX. 15 MINUTES OR UNTIL GOLDEN BROWN.