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Twice Baked Potatoes

Recipe by I like making several potatoes at a time and freeze them on the silpat. Once frozen remove from silpat and store in freezer zip top bag. They are handy to have in the freezer for a quick side to dinner.


  • Baking Potatoes
  • Vegetable oil
  • Butter, soft
  • Sour cream
  • Shredded Cheese
  • Bacon, cooked and crumbled or Real Bacon Crumbles
  • Salt
  • Pepper


Clean Potatoes with a brush under running water. Pierce potatoes with a meat fork or sharp knife. After washing potatoes rub each potato by hand with a little vegetable oil, just enough to to coat. Bake at 350 degrees until done, extra large baking potatoes can take an hour or better. Remove from oven and allow to cool enough so you can safely handle. Cut potatoes in half length ways. Scoop out inside and place in a mixing bowl. Keep in mind to keep 1/8 to 1/4 inch away from skin so potato it will keep shape. Return shells to silpat. To the filling add butter, sour cream, shredded cheese, bacon, salt and pepper. Amounts are dependent on taste and how many and size of potatoes. Blend ingredients with a potato masher, just until blended. Return mixture back into shells with spoon. Top with additional cheese if desired. You can bake immediately, until heated through, or place in freezer for future enjoyment.

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