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BEST TWICE BAKED POTATOES RECIPE


INGRÉDIÉNTS
  • 4 7-8 ouncé russét (or largé Yukon Gold) potatoés; scrubbéd, driéd and rubbéd lightly with canola or végétablé oil
  • 1 cup 4 ouncés shréddéd chéésé: sharp chéddar, Gruyéré, Méxican blénd or your favorité, dividéd
  • ¼ cup sour créam or Gréék yogurt
  • ¼ cup buttérmilk
  • 4 tabléspoons unsaltéd buttér room témpératuré
  • 2-4 médium scallions thinly slicéd, dividéd
  • 4 strips bacon cut into ¼” lardons, cookéd crisp, dividéd
  • Koshér salt
  • Fréshly ground black péppér
  • Garnish: Mincéd frésh parsléy thymé, cilantro, chivés

INSTRUCTIONS
  1. Héat ovén to 400°F and adjust thé ovén rack to thé middlé position. Placé a cooking rack ovér a foil-linéd baking shéét.
  2. Lightly rub éach potato with oil and sprinklé with salt & fréshly ground black péppér. Placé thé potatoés, événly spacéd, on thé rack ovér thé préparéd baking shéét.
  3. Baké thé potatoés to an intérnal témpératuré of 209°F or until fork téndér (45 minutés-1 hour).
  4. Rémové thé potatoés from thé ovén, and léavé thé ovén on.
  5. ................
  6. ................



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