Twice Baked Potatoes
|Baking potatoes||2 Medium|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Parmesan cheese||2 Teaspoon, grated|
|Bacon strips||2 , crumbled (cooked)|
|Cheddar cheese||4 Teaspoon, shredded|
|Tomato||2 Tablespoon, chopped|
Bake potatoes at 425° for 40-45 minutes or until tender.
Allow to cool to the touch.
In a bowl, combine sour cream, milk, Parmesan cheese and salt.
Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell.
Mash pulp with sour cream mixture; stuff shells.
Sprinkle with bacon and cheddar cheese.
Bake at 325° for 20 minutes or until heated through.
Top with tomato if desired.