Twice Baked Potatoes

saltysavory
This is one of my favorite recipes! I wasn’t born in the midwest but this dish makes me feel so at home in this part of the world. And since I used Carr Valley shredded cheddar cheese, one of Wisconsin’s finest cheeses, the flavor combination of baked potato and cheese is so rich in the palate yet very comforting.

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Another reason I like this recipe is its presentation, it looks so delicious!

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TWICE BAKED POTATOES
Yield: 4 Servings

You need —
* potatoes – 3-4 pcs
* milk 2% – 1 ½ tbsp.
* butter – 2 tbsp.
* sour cream or plain yogurt – 1 cup
* Carr Valley (WI) Cheddar cheese low-fat – shredded
* garlic powder – 1 tsp.
* salt & pepper – to taste
* parsley – 1 tsp.
* bacon bits to garnish (optional)

To prepare —

1. Wash the potatoes and lay them on cookie sheet.
2. Rub or spray with oil. Bake for 1 ½ hours or until soft, let it cool.
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3. Cut the potatoes lengthwise and scoop out the potato into a bowl.
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4. Add in the bowl – milk, butter, sour cream or yogurt, cheese, garlic powder and parsley.
5. Mix until creamy, then season with salt and pepper.
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6. Scoop the mixture back into the potato shells.
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7. Top with cheese and bake again for another 15 minutes or until cheese melts.
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8. Garnish with bacon bits.
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Thank you for reading and happy cooking!
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