Twice Baked Potatoes

Twice Baked Potatoes

This is a recipe that I have made for my family for years. I obtained the recipe in the late 1960's. I used to make a large batch and then freeze them. They were just as good thawed and then reheated.

Ingredients:

6 baking potatoes, all about single serving size

2 ounces bacon chopped and fried to render fat

butter

2-3 Tablespoons milk

3/4 cup shredded cheddar cheese

salt and pepper

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Directions:

Place scrubbed on counter and pierce once from the side. You will cut potatoes in halves after they are baked. You do not want piercings on the bottom where the potato rest. It will allow the butter to leak when baked the second time.

Bake potatoes in oven until soft to the squeeze. Remove from oven and allow to cool to the point where they can be held in a hot pad to scoop. Cut potatoes in half horizontally and scoop the potato from the skin. Be very careful not to tear the skin.

Mix the remaining ingredients with the scooped baked potato and mash until to a creamy consistency. Add more milk if necessary Too much milk will make them go flat when reheated. Serves 6