Baking these potatoes twice gives them
double the flavor. Can add other toppings if wanted.
Twice-Baked
Potatoes
4 medium russet potatoes
1/4 cup butter or margarine
1/2 teaspoon onion powder
1 cup shredded cheddar cheese
2/3 cup whipping cream or half-and-half
1/3 cup cooked, crumbled bacon (about 5 slices)
1/4 cup finely chopped onion
Paprika
- Preheat oven to 425°
F.
- Bake potatoes for 45 to
50 minutes or until tender; cool slightly. Cut potatoes in half.
Scoop out insides, being careful not to break skins.
- Mash potatoes with butter
and onion powder in large bowl; stir in cheese, evaporated milk,
bacon and onion. Fill potato shells; sprinkle with paprika. Place
on baking sheet.
- Bake for 15 minutes.
Makes 8 servings.
