Twice Baked Potatoes
When I first moved to Temecula, my friend Bobette had my family over for dinner. She made these potatoes for us. I'm a lover of twice baked, and I think these are the best I've ever eaten. That Bobette.... she is one amazing cook!
6 potatoes
1 cup sour cream
½ cup butter
1 8-oz. package cream cheese
1 tablespoon chopped green onion (green part only)
1 tsp salt
1 tsp pepper
¼ tsp thyme
Preheat the oven to 450°. Bake the potatoes until fork tender (about 1 hour). Remove from oven. Cut the potatoes in half, lengthwise. Scoop out the potato and place in a mixing bowl. Place the skins on a cookie sheet lined with tin foil.
Mix all of the above ingredients with the white part of the potato. Scoop this mixture back into the potato shells. Top each potato with grated cheddar cheese.
Bake at 350° for 15 –20 minutes, until cheese bubbles and potatoes are warmed.
6 potatoes
1 cup sour cream
½ cup butter
1 8-oz. package cream cheese
1 tablespoon chopped green onion (green part only)
1 tsp salt
1 tsp pepper
¼ tsp thyme
Preheat the oven to 450°. Bake the potatoes until fork tender (about 1 hour). Remove from oven. Cut the potatoes in half, lengthwise. Scoop out the potato and place in a mixing bowl. Place the skins on a cookie sheet lined with tin foil.
Mix all of the above ingredients with the white part of the potato. Scoop this mixture back into the potato shells. Top each potato with grated cheddar cheese.
Bake at 350° for 15 –20 minutes, until cheese bubbles and potatoes are warmed.
