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Ingredients
| russet potatoes: 12 whole potatoes |
| salted butter: 1 cup (melted, divided) |
| whole milk: 1 cup (warmed) |
| bacon: 8 strips |
| cheddar cheese (shredded): 1 cup |
| parmesan cheese (grated): 1/4 cup |
| parsley: 2 Tbl (fresh//minced) |
| seasoning salt: 1 tsp |
Twice Baked Potatoes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
85 min -
Servings
12 serving(s)
Tags
- Bake potatoes at 375F for 1 hour or until tender.
- Cook bacon and crumble; set aside.
- When the potatoes are done, cut a thin slice off the top of each and discard; scoop out pulp, leaving shells intact.
- In a bowl, mash potato pulp with 3/4 cup of butter.
- Stir in milk, bacon, cheeses, parsley and salt.
- Add more milk if necessary.
- Spoon into potato shells.
- Place on baking sheet and drizzle with remaining butter.
- Bake at 425F for 25 minutes or until heated through.
- Times are a guesstimate.