Thursday, March 3, 2011

Twice Baked Potatoes

I know what your thinking.  Everyone knows how to make Twice Baked Potatoes.  Well, you'd be surprised.  Most people I know make boring potatoes with butter, milk, salt and pepper and cheese.  And those are okay, but sometimes you just need to kick it up a notch.  There are so many things you can fill these little baby's with, that there's no excuse for boring.  Leftover cooked, chopped ham, crumbled bacon, green onions, cheese, and my favorite secret ingredient, Italian salad dressing.  It adds just a bit of mystery to America's favorite side dish.

I know many people wrap potatoes in foil before they bake them to keep the skins soft and edible.  But when I make these potatoes, I need the shells to be able to hold all the goodies on the inside, so I let the skins get a little tough and crispy. 

Twice Baked Potatoes
Serves 6

6 baking potatoes, washed and poked with a fork
Warm milk
Salt and pepper to taste
Shredded cheddar and Monterrey Jack cheese
2-4 Tbs. Bottled Italian salad dressing
Any other add in you like (Chopped ham, crumbled bacon, cooked crumbled Italian sausage, green onions, minced garlic, chopped wilted spinach etc.)

Heat oven to 350°.  Place potatoes in the oven and bake until soft and cooked through.  Remove from the oven and allow to cool until they can be handled (or use a hot pad to hold them).  Carefully cut off the skin on top of the potato lengthwise.  Scoop out the flesh from each potato, leaving about 1/4 wall inside.  Place the flesh in a bowl and mash with a potato masher.  Add enough warm milk, butter, Italian salad dressing and salt and pepper to taste and to reach the desired consistency.  Add the cheese and any other add in.  Mix well.  Spoon the mixture back into the empty potato shells.  Place on a baking sheet and bake 10-15 minutes or until heated through.  Serve immediately.

Source:  A Mommy's original recipe

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