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This delicious twice baked potato recipe has always been a favorite with children. I have served them at birthday parties and they are consistently a hit. There not just your plain everyday oven baked potato.
Some years back, I worked in an office. Every holiday someone in the office would coordinate what we called a “Potluck”. Everyone would bring a dish and when it was your lunch hour, you went up to the coffee run and had a little buffet of foods that your co-workers had cooked. It was quite fun.
Well, I was always asked to bring the twice baked potatoes. No matter how many I made, there were never enough. It was the one dish that was always empty at the end of the day.
TWICE BAKED POTATO RECIPE
- 6 large baking potatoes, such as russets
- 1 tsp garlic salt or to taste
- 1/2 cup (1 stick) butter or margerine
- 3/4 cup milk or less, at room temperature
- 1 package of Velveeta Cheese (cubed)
- 3 tbls sour cream
- Wash and scrub potatoes. Dry Potatoes well, and brush the skins with a coating of canola oil. Bake in a 425 degree oven until done, about 50 to 60 minutes. Check for doneness by piercing potato meat with a fork. If the fork goes in easily and falls easily from the fork, the potatoes are probably done.
- Slice the potatoes in half and scoop out potato flesh into a large bowl. Mash potatoes through a ricer if you want them creamy. Add garlic salt, butter or margerine and milk . Just add enough milk to make the potatoes the consistency of regular mashed potatoes, firm not runny. Add the cubed Velveeta and mix well with a mixer until smooth.
- Place potato flesh back into skins. Bake at 350 degrees for 20 minutes. After removing from the oven, top each potato with a dollup of sour cream and sprinkle with crumbled crisp bacon. Serve immediately.