Tuesday, December 21, 2010

Twice baked potatoes

10 large russet potatoes, peeled, cubed, boil until soft and drain water

add 1 C. shredded cheddar cheese

1/2 C. (1 stick) butter

1/2 C. heavy whipping cream
1/2 C. milk

season to taste with salt and pepper

if potatoes appear dry add milk until desired creaminess is achieved.

mash or whip until smooth

pour into baking dish top with cooked bacon and cheese bake at 350* until cheese is melted


  1. I grew up with these except that my mom baked the potatoes and then halved them, took all the good stuff out, mixed it with more good stuff and put the stuff back in the potato skins and sprinkled with cheese and baked until the cheese was melted. They are soooo good! Well, I guess I know what side dish we are having with dinner tonight! (As soon as I figure out what's for dinner, anyway)