Twice Baked Potatoes

The best thing about twice baked potatoes is that you can make two or twenty or more! You can customize the potatoes with your favorite cheeses. You can add in whatever you want or whatever you have in the fridge. I usually add butter, cheddar cheese and bacon. You could also add diced pieces of ham, sour cream, chopped green onions or chopped fresh basil.

I like to make the potatoes early in the day and bake them the second time right before dinner.

Scrub the potatoes under warm water then prick the potatoes with a fork multiple times. Bake potatoes at 400 degrees for 45 minutes to one hour and 15 minutes depending on the size of the potato.

Allow the potato to cool. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides - forming a potato "canoe" leaving about 1/4 inch of potato on the skin.

Place the scooped out potato insides in a bowl with butter, cheeses, bacon etc. Mash the potatoes with the other fillings. Then spoon the potato mixture into the potato "canoes."

I place the filled potatoes in a small roasting pan and cover with foil. Then I place the potatoes in the fridge until dinner time.

Before dinner preheat the oven to 350 degrees. Remove the foil from the pan and bake the potatoes for 20-25 minutes. After the potatoes have baked the second time you can sprinkle them with paprika or finely chopped chives.

Serving suggestion: With meatloaf and a green salad or with ribs and fresh coleslaw.

This is double delectable!