September 13, 2011
Veggie Stuffed Twice Baked Potatoes
Recipe adapted from: Cooking During Stolen Moments
8 medium sized Russet potatoes
1/2 c. milk
1/3 c. sour cream
1/4 c. butter, melted
1 t. salt
1 t. garlic powder
1/2 t. black pepper
1/3 cup broccoli, finely diced or shredded
1/3 cup carrots, peeled and finely diced or shredded
1/3 cup Hormel Real Bacon Bits
1 c. shredded cheddar cheese
1. Scrub potatoes and pierce several times with a fork. Place on a baking sheet and bake at 375 degrees for about an hour, until soft to the touch. Cool until easy to handle. (I cooked mine in the microwave for about 20 minutes.)
2. Cut potatoes in half lengthwise and scoop out the potato to with 1/4 inch of the skin, being careful to leave the skin intact. Place the scooped out potatoes in a large bowl and mash until smooth.
3. Stir milk, butter and sour cream into the potatoes until creamy. Add remaining ingredients and stir until completely combined. Spoon the filling into the potato shells.
4. Bake at 350 degrees for 15-20 minutes, until lightly browned and crisped on top. If you want the top to be extra crispy and browned, place under a broiler for about 3 to 5 minutes.
Kiley: not home