I CAME UP with this recipe when looking for a different way to use leftover baked potatoes. I wanted to do something besides simply frying them or making potato salad, so I found a recipe and added some of my own ingredients. These are the tasty results. —Leonora Wilkie Bellbrook, Ohio
- 2 medium baking potatoes (1 to 1-1/2 pounds)
- 1/3 cup sour cream
- 3 tablespoons milk
- 1/8 teaspoon salt
- 2 teaspoons grated Parmesan cheese
- 2 bacon strips, cooked and crumbled
- 4 teaspoons shredded cheddar cheese
- 1 to 2 tablespoons chopped tomato, optional
- Bake potatoes at 425° for 40-45 minutes or until tender. Allow to cool to the touch. In a bowl, combine sour cream, milk, salt and Parmesan cheese. Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese. Bake at 325° for 20 minutes or until heated through. Top with tomato if desired. Yield: 2 servings.
Originally published as Twice-Baked Potatoes in Reminisce Extra April 1996, p47
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