I know that twice baked potatoes are not rocket science, but there may be some folks out there who don't know how to make them. Besides, they are amazing!! You can't argue with that! (you probably can, but I'm not hearing it).
If you can make a baked potato and run a potato masher then you can make a twice baked potato! I don't really measure anything when I make them so I'll give you approximate amounts. If you think it needs more, then add more. I will reiterate....it isn't rocket science :)
Twice Baked Potatoes
6-8 Medium to Large Sized Baking Potatoes, scrubbed and washed
1 stick butter or margarine
1 C. Shredded Cheese
1 C. Sour Cream
1 pkg Cream Cheese
1/2 C Bacon Pieces
Salt and Pepper to taste
1/4 C Milk
Pre-Heat oven to 450 deg. Scrub and wash the potatoes. Bake at 450 for about an hour or until potatoes are done. Let potatoes cool for 10-15 min. (otherwise you will burn your hands). Cut the potatoes length ways. Using a spoon scoop out the inside of the potato leaving enough potato for the skin to hold its shape.
Place the scooped out potato into a large mixing bowl. Add in butter, milk, cream cheese and sour cream. Using a potato masher, mash the potatoes until smooth and creamy. Mix in salt, pepper, shredded cheese and bacon bits.
Scoop the mashed potato mixture into the shells. Top with shredded cheese and bacon bits. Bake at 350 deg. for 20 min or until cheese is melted and potatoes are heated through.
Scoop the potatoes so that the skin and just enough "meat" is left that the potato keeps it's shape.
Slice your stick of butter so that it melts quickly.
Smoosh the potatoes, sour cream, butter, and cream cheese together with your masher.
Mix in cheese and bacon.
Spoon the filling into the hollowed out shells
Top with more cheese and bacon
Bake at 350 deg. for 20 min.
Serve with your favorite main dish! Enjoy!