Twice Baked Potatoes

Instead of the typical baked potato, or even hasselback potato, I decided to try a recipe for twice baked potatoes. I adapted the recipe to make it my own, and served this with a classic spiral ham with champagne glaze. It was very tasty and a big hit with my small family. This is a recipe that can be changed based on your own family’s tastes and preferences.  The recipe can also be increased based on the number of guests at your table.

Here is how I made this recipe–gather these ingredients:  3 baking potatoes, 1 cup shredded cheddar, 1/2 cup milk, 1/4 cup light sour cream, 4 chopped green onions, 1/4 cup soft margarine, 2 cooked and chopped bacon strips (optional)

Next, pierce the skins of the baking potatoes with a knife.  Bake at 425 degrees for 70 minutes.  Slice the potatoes in half lengthwise, and scoop out the pulp into a small bowl. Mash the potatoes and add salt and pepper to taste, 1/4 cup softened margarine and 1/2 cup of the cheddar cheese.  Mix well and then add milk and beat until fluffy.  Stir in the sour cream and add 1/2 of the green onions.  Spoon the mixture into a ceramic pie plate that has been prepared with baking spray.  Sprinkle the last of the cheddar cheese and onions on top of the dish.  Top with chopped cooked bacon if desired.

Reduce the oven temperature to 350 degrees and bake for 25 minutes.

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