Evernote Challenge 4 (food)

I had a bunch of potatoes that needed to be used up and I just wasn’t in the mood for mashed potatoes.  This recipe for Special Twice-Baked Potatoes over at the Taste of Home website has been lurking in my Evernote account for a while so I thought I’d give it a shot.  Oh my, my, my.  Can we say delicious?  I generally stay away from making twice-baked potatoes because they take extra work.  Today, they were worth it!  This recipe is a definite keeper.

Special Twice-Baked Potatoes Recipe

12 Servings Prep: 1-1/4 hours Bake: 25 min.


  • 12 large baking potatoes
  • 1 cup butter, melted, divided
  • 1 to 1-1/4 cups milk, warmed
  • 8 bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon seasoned salt


  • Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off top of each potato and discard; scoop out pulp, leaving a thin shell.
  • In a large bowl, mash the pulp with 3/4 cup butter. Stir in the milk, bacon, cheese, parsley and seasoned salt. Spoon or pipe in to potato shells.
  • Place on a baking sheet. Drizzle with remaining butter. Bake at 425° for 25 minutes or until heated through. Yield: 12 servings.


Nutrition Facts: 1 serving (1 each) equals 503 calories, 21 g fat (13 g saturated fat), 59 mg cholesterol, 468 mg sodium, 68 g carbohydrate, 6 g fiber, 12 g protein.

Special Twice-Baked Potatoes published in Taste of Home’s Holiday & Celebrations Cookbook Annual 2001, p8


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