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TFJ's Twice baked Potatoes

Ladies and Gentlemen, I give you The Fabulous Janell and her fabulous twice bakers:

Twice Baked Potatoes

5 Medium Russet Potatoes
2 Cups Sour Cream
16 Slices Fully Cooked, Thick-Sliced Bacon, Crumbled
1 Cup Chives
3 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) with
vegetable oil and sprinkle with sea salt.

-Bake potatoes on foil-lined baking sheet until skewer can be inserted
into and removed from potatoes with little resistance, 60 to 70
minute.

-Once cool enough to handle, cut each potato in half lengthwise, so
that blunt sides will rest on work surface. Using a small dinner
spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch
to 1/4-inch thickness of flesh in each shell. Arrange shells on lined
sheet.

-Mash potato flesh with fork until smooth. Stir in remaining
ingredients, 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




Keepin' It Weird in The ATX FBTX
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