Photo is the "Chunky Mashed" version...
Twice Baked Potatoes
8 russet Potatoes
2 sticks butter
1 c sour cream
1 c cheddar
1 c bacon bits
1/4 t Seasoned Salt
Black pepper to taste
No precise mesurements. Wash and place 8 potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour and 15 minutes – making sure they’re sufficiently cooked through. Within a few minutes after you remove the potatoes from the oven, you need to begin scraping them out. Cut each potato in half lengthwise and with a large spoon, scrape out the insides into a bowl. Lay the empty shells on a cookie sheet.
Add 2 sticks (= 1 c) softened butter to the bowl. Add bacon, sour cream and mash together. Add the seasoned salt, pepper, onion and milk (if needed). Fill the empty potato shells with mixture and top with shredded cheese. Bake at 350 for 15-20 minutes or until the mixture is warmed through and the cheese is melted on top.
Same ingredients – different prep – half the time
Chunky Mashed Potatoes
All the same ingred. Listed above. Except – peel and cube potatoes. Boil until fork tender. Add all other ingredients and voila!
Same ingredients – different prep – good for leftovers of either the Twice Baked or the Chunky Mashed
Potato Cheese Soup
All the same prep as the “Chunky Mashed” but add more milk – so that is the consistency of a nice and creamy potato cheese soup. I usually freeze my leftover Chunky Mashed or Twice Baked and stick them in this soup when we are havin’ a chilly day!