Monday, February 14, 2011

Loaded Twice Baked Potato

These potatoes are heavenly. Definitely not low calorie, but sometimes, isn't eating bad worth it?Ingredients:
8 large russet potatoes
1/2 cup sour cream
1/2 cup parmesan cheese
2 1/2 tsp. garlic salt
1/2 tsp. pepper
1/2 cup butter
Milk to desired consistency
1/2 cup choped green onion, leaving a few to sprinkle on top
1 1/2 cups cheddar cheese, seperated

Take four, washed potatoes and bake in oven at 425 for one hour. Remove from oven and cut, lengthwise in half. Scoop out centers and save for later. Peel the remaining four potatoes and cut into chunks and place in a sauce pan with water and bring to a boil until tender. Drain the water off of the potatoes and whip in the sour cream, scooped out centers from the other potatoes, butter, parmesan cheese, 1 cup of the cheddar cheese, garlic salt, pepper, green onions and milk to desired consistency. Fill all 8 halves of the potatoes, mounding the potatoes in the skins. Sprinkle with remaining cheese and green onions and bake at 350 for 20 minutes.

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