Twice-Baked Potatoes

Every year, Alex makes his mother and me a delicious steak dinner for Mother's Day.  Everything always turns out delicious, but I think these twice baked potatoes are my favorite thing on the plate.  These are actually better than the ones from nice steakhouses!

 

 

Twice-Baked Potatoes

Recipe from one of Alex's old roommates (but who?)

Ingredients:

• 6 large potatoes
• 1 C. onion sour cream dip (I just add onion powder to sr. cream)
• 6 to 8 T. milk
• ½ t. celery salt
• ¼ t. pepper
• 2 C. shredded cheese  (I use sharp)
• 2 T. chopped gr. onion
• 2 T. crumbled cooked bacon

 Directions:

1. Bake potatoes as you usually would, then cut off the tops lengthwise, a little higher than halfway up, to keep the potato skins in tact.  Scoop out the potato pulp into a mixer bowl.  Add sr. cream, milk, celery salt, pepper and half of cheese to potatoes.  Beat at low speed with electric mixer until blended.  (sometimes I add extra butter or softened cream cheese to add flavor)  Turn mixer to high speed – beat just until fluffy.  Do not overbeat. 
2. Spoon mixture back into shells.  Place in 9X13” baking dish and sprinkle with remaining cheese, gr. onions and bacon.  Bake at 425 degrees for 15-20 minutes.