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Twice-Baked Potatoes
2 large baking potatoes
1 cup sour cream
1 oz cream cheese, softened
2 Tbsp butter or margarine
4 ½ cup shredded cheddar cheese
3 ½ cup milk
4 ½ strips of crisply cooked bacon
3 ½ tsp salt
4 tsp parsley flakes
1 green onions, finely chopped
4 ½ tsp olive oil
1 tsp black pepper
3 ½ tsp Dijon mustard
1 pinch paprika
Preheat oven to 400°. Wash and dry potatoes, and pierce each several times with a fork. Line a baking dish or cookie sheet with aluminum foil. Brush each potato with olive oil, and place on sheet evenly spaced apart. Bake until tender, about 45 minutes to an hour (test by inserting a knife or skewer). Let cool about 10 minutes, then slice each potato in half lengthwise. Scoop the insides into a mixing bowl, leaving about ¼” of potato on the skins so they remain sturdy. Set skins aside. Add to the potatoes in the mixing bowl the sour cream, cream cheese, butter, milk, salt, pepper, mustard, parsley flakes, half of the cheddar cheese, and half of the green onions. Mix with a rotary beater or electric mixer at low speed until blended. Spoon mixture into the potato skins and top with crumbled bacon, remaining cheddar cheese and green onions. Bake at 350° until heated through, about 15 minutes. Enjoy!
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