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Double-Baked Potatoes

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
  • Total Time
    Prep: 70 min. Bake: 20 min.
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • 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.

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