Mom's Twice Baked Potatoes
Mom's recipe for twice baked potatoes is too good to keep within the family. Packed with vegetables and cheese this makes for a hearty side dish. You can substitute any vegetables for meats and enjoy my family's twice baked potato recipe.
Cooking Time1 hr 5 min
Ingredients
- 2 Large Idaho Potatoes
- 1/3 cup heavy cream
- 1 tablespoon butter
- 1 egg
- 1 cup Cheddar cheese, shredded
- 1/2 cup green bell peppers, (cut into small peices)
- 1/2 cup mushroom, chopped
- 1/2 cup broccoli flowerettes, chopped
- Salt & pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Bake potatoes for about 45 to 50 minutes at 350 degrees F, until cooked. Cut potatoes in half and scoop out the potato whites from the skins with a spoon, leaving the skins empty. Put the skins aside. Mash the potato mixture together in a bowl.
- Use the butter to saute the bell peppers and broccoli,for five minutes until slightly tender. Season with salt and pepper and remove from heat.
- Mix the egg to the mashed potatoes. Add the cream and salt & pepper to taste (Use crushed red pepper, if you like your food spicy). Mix in the heavy cream and then add the vegatables.
- Mix together all the stuff. Scope the mixture back into the potato skins. Cover the potatoes with shredded cheddar cheese (The more the better). Bake for about 15 minutes.
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