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+ servings

Twice Baked Potatoes with Salad

Double baked for double delicious-ness!
Prep Time10 minutes
Cook Time1 hour 25 minutes
Servings - 5 servings

Ingredients 

  • 5 large potatoes
  • 3 Tbsp butter
  • 1/2 cup sour cream
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1/4 tsp garlic powder
  • 1 cup shredded cheddar cheese
  • Dole salad bag
  • 1/2 green pepper diced
  • 1/2 cucumber
  • 1 slice swiss cheese cut into tiny squares
  • Homemade Salad Dressing
  • 1/2 cup frozen green beans for the boys

Instructions

  • Preheat oven to 400.
  • Scrub and pat dry potatoes. Slit potatoes lengthwise. Place them directly onto oven rack. Bake for 50-60 minutes, until soft. (Larger potatoes may take longer to cook through.)
  • When potatoes are cooked, remove from oven and let cool about 10 minutes. Open them up and scoop out the insides. Set the “shells” aside for refilling later.
  • In a large mixing bowl, mash the potatoes and add butter, milk and sour cream. Mix with spoon or blend with hand mixer. Add spices and stir through. Other mix-in ideas would be chopped bacon pieces, chopped chives, chopped green onions or diced ham.
  • Scoop “mashed” potatoes back into the “shells”. Sprinkle each potato with shredded cheese.
  • Bake the potatoes again at 350 for 20-25 minutes.
  • Make dressing . Prepare salad. You whatever toppings you have! The green pepper, cucumber and swiss cheese were what I happened to have in the fridge.
  • Serve twice baked potato with a side salad.