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