Special Twice Baked Potatoes
|Baking potatoes||12 Large|
|Butter/Margarine||1 Cup (16 tbs), melted, divided|
|Milk||1 1⁄4 Cup (20 tbs), warmed|
|Bacon strips||8 , cooked and crumbled|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Seasoned salt||1 Teaspoon|
Bake potatoes at 375° for 1 hour or until tender.
Cut a thin slice off the top of each potato and discard; scoop out pulp, leaving a thin shell.
In a bowl, mash the pulp with 3/4 cup butter.
Stir in milk, bacon, cheeses, parsley and seasoned salt.
Spoon or pipe into potato shells.
Place on a baking sheet.
Drizzle with remaining butter.
Bake at 425° for 25 minutes or until heated through.