Lion House Twice-Baked Potatoes

twice-baked-potatoes
 
This recipe is a long-time fav of John’s and now is an all-time fav of mine.  John’s mom makes these every once in a while and we just drool over them.  They come from the ever-delicious Lion House Cookbook.  It’s become a little tradition to eat these while we watch “Friday Night Lights,” which we are currently obsessed with, c/o Netflix.  I usually make a ton of these at a time and keep them in the freezer to grab whenever we get the hankerin…
 
{What you need}
6 large baking potatoes
3 slices bacon
1/2 cup sour cream
1/2 cup milk
1 1/2 tsp salt
1/8 tsp pepper
4 chopped tgreen onions
1/2 cup shredded Cheddar
oil
 
Preheat oven to 400 degrees.  Wash potatoes and rub skins with oil.  Bake for 1 hour or til potatoes are done.  While the potatoes are baking, cook bacon until crisp.  Drain and crumble/chop; set aside.  When potatoes are done, reduce oven to 350.  Cut a slice from the tope of each potato and scoop out the pulp, leaving a little along the lining of the skin so it isn’t flimsy.  Mash pulp with sour cream, milk, salt, pepper, and green oinions.  Fill potato shells with mixture and sprinkle with cheese and bacon.  Bake at 350 for ten minutes.
 

3 comments

  1. Jayme and Mendi says:

    Oh gosh, DELISH! Twice baked potatoes is an all-time favorite! I’ve never done them myself, because it seemed like a lot of work. But I like your idea of doing a bunch at a time & freezing them.

    Thanks for sharing!

    Mendi @ Her Late Night Cravings

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