'Tis the season ... so be sure to see our Holiday Entertaining Recipes
for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas
menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal
with Grilled Catfish and Watermelon Salsa! Happy Holidays!
TFJ's Twice baked Potatoes
Ladies and Gentlemen, I give you The Fabulous Janell and her fabulous twice bakers:
Twice Baked Potatoes5 Medium Russet Potatoes2 Cups Sour Cream16 Slices Fully Cooked, Thick-Sliced Bacon, Crumbled1 Cup Chives3 Cups Cheddar Cheese-Adjust oven rack to middle position; heat oven to 400 degrees. Scrub,dry, and lightly rub 5 russet potatoes (8 to 9 ounces each) withvegetable oil and sprinkle with sea salt.-Bake potatoes on foil-lined baking sheet until skewer can be insertedinto and removed from potatoes with little resistance, 60 to 70minute.-Once cool enough to handle, cut each potato in half lengthwise, sothat blunt sides will rest on work surface. Using a small dinnerspoon, scoop flesh from each half into medium bowl, leaving a 1/8-inchto 1/4-inch thickness of flesh in each shell. Arrange shells on linedsheet.-Mash potato flesh with fork until smooth. Stir in remainingingredients, except 1 cup cheese, until well combined.-Spoon mixture into potato shells, mounding slightly at the center,and top with remaining cheese.bake 350 degrees until potato is warmed through and cheese is bubbly