Saturday, October 17, 2009

TWICE BAKED POTATO CUPS



6 baking potatoes,

1/2 cup shredded cheddar cheese,

1/2 cup milk,

1/4 tsp salt,

crumbled cooked bacon,

vegetable oil,

1/2 cup sour cream,

3 green onions,

1/4 tsp pepper

1. Brush potatoes with vegetable oil and bake them on a cookie sheet for 1 hour 10 minutes at 400 degrees. When semi cool slice potatoes in half in the middle, slice the ends off to make a flat surface. Place potatoes in cupcake pan and scoop out the insides carefully not breaking the skin (leave a small liner of potato against the skin).

2. In a bowl mix potato, cheese, sour cream, milk, salt, pepper, green onions and bacon together. Fill mixture back into potato cups and top with cheese and sliced green onions to garnish. Bake for 25 minutes at 400 degrees.

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