Special Twice-Baked Potatoes
- 12 whole Large Baking Potatoes
- 1 cup Butter, Melted, Divided
- 1-1/4 cup Milk, Warmed
- 12 strips Bacon, Cooked And Crumbled
- 1-1/2 cup Shredded Cheddar Cheese
- 1/4 cups Grated Parmesan Cheese
- 2 Tablespoons Minced Fresh Parsley
- 1 teaspoon Seasoned Salt
- Bake potatoes at 375 degrees for an hour or until tender. Cool. Cut a thin strip off the top of each potato and discard. Scoop out the pulp with a grapefruit spoon, leaving a thin shell.
- In your mixer bowl, mix together the potato pulp with 3/4 cup of the melted butter. Add milk, bacon, the cheeses, parsley and the seasoned salt. Spoon or pipe the mixture into the potato shells. Then place the potato shells on a baking sheet and drizzle with the remaining butter.
- Bake at 425 degrees for 25 minutes or until heated through. Enjoy and get ready to share the recipe!
baking potatoes, butter, milk, bacon, cheddar cheese, ubc, parsley, salt
Taken from tastykitchen.com/recipes/sidedishes/special-twice-baked-potatoes/ (may not work)