TWICE BAKED POTATOES

Printed from THEGUTSYGOURMET.NET

INGREDIENTS:

2 large Idaho potatoes, baked and cooled
1/4 cup olive oil
1 tablespoon paprika
Salt and pepper to taste
4 strips of good bacon,  cooked crisp and chopped
1/4 cup cheddar cheese, grated
1/4 cup sour cream
1/4 cup chopped scallions
2 Tbls. roasted garlic

METHOD:

Cut the potatoes in half and scoop out the center leaving a 1/8-1/4 inch rim. 
Sprinkle with paprika and salt and pepper. Place the skins, flesh side down and 
brush skins with 1 tablespoon of oil.   Mash the scooped out potato coarsely and 
add grated cheese,  the bacon, roasted garlic and the rest of the olive oil. Fold 
the ingredients together and stuff the potato skins.  Put on a sheet pan and bake 
in a preheated 400 degree oven for 10 minutes.
Serve  topped with sour cream and chopped scallions.

TWICE BAKED POTATOES

INGREDIENTS: 2 large Idaho potatoes, baked and cooled 1/4 cup olive oil 1 tablespoon paprika Salt and pepper to taste 4 strips of good bacon, cooked crisp and chopped 1/4 cup cheddar cheese, grated 1/4 cup sour cream 1/4 cup chopped scallions 2 Tbls. roasted garlic

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INGREDIENTS:
2 large Idaho potatoes, baked and cooled 1/4 cup olive oil 1 tablespoon paprika Salt and pepper to taste 4 strips of good bacon, cooked crisp and chopped 1/4 cup cheddar cheese, grated 1/4 cup sour cream 1/4 cup chopped scallions 2 Tbls. roasted garlic