Twice Baked Potatoes
Our family loves these and I get frequent requests for them. They're a tasty addition to any meal. Can make a day or two ahead. Also freezes & reheats very well in an oven.
- Preparing Time: 45 minutes
- Total Time: 3 hours
- Served Person: 6
thanksgiving
christmas
bake
side dish
thanksgiving
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 teaspoon pepper
- 1/2 cup green onions sliced
- 1 cup cheddar cheese grated
- 3 ea potato
- 1/3 cup miracle whip
- 2/3 cup ranch dressing
- Carbohydrate 23.96610875 g
- Cholesterol 39.1611111111111 mg
- Fat 24.6441233333333 g
- Fiber 2.90379865119192 g
- Protein 7.69688263888889 g
- Saturated Fat 8.07085652777778 g
- Serving Size 1 1 Serving (188g)
- Sodium 456.294611111111 mg
- Sugar 21.0623100988081 g
- Trans Fat 3.82241597222222 g
- Calories 343 calories
Bake potatoes at 400 for 1.5 hours or until tender. Remove from oven and cool. Cut in half lengthwise. Scoop out pulp leaving thin shell. Place pulp in large bowl and mix with next 5 ingredients (not onions and cheese). Beat with hand blender until fairly smooth. Fold in cheese and green onion. Stuff potato shells, or can put in an oven safe pan. Bake at 350 for 30 minutes.
