Submitted by Jane Foster Stauffer and Tracie Stauffer Nutter
As a kid it was always a treat when Mom made Twice Baked Potatoes for us. It still is. This is also one of Joe's favorites. It's basic comfort food.
Mom remembers her Nana, Jamie Foster, making twice baked potatoes when she was growing up. She said it was always one of her and her brother's favorite dishes. Mom also remembers that as Nana's friends were getting older, she would often whip up these potatoes when they were not feeling well and deliver them to their houses. Nana would do this because this was economical and everyone likes a twice baked potato.
This is a great dish to serve anytime...just for yourself, or for company.
Ingredients:
5 lb bag of baking potatoes
1/2 cup of sour cream
1/2 - 1 stick of butter (depending on taste)
Salt to taste (be generous...very important!!)
Pepper to taste
Preheat oven to 400F.
Wash baking potatoes. Rub the outside of the potato with Crisco. Bake in oven for about 1 hour or until they are soft through the middle.
When potatoes are still warm, cut in half and scoop out the middle. Add butter to taste (don't be scimpy). Add 1/2 cup of sour cream. Add salt and pepper to taste. Beat with a hand mix until they are whipped. Spoon back into potato shells.
Add cheese to the top (or anything else you prefer) and bake at 350F in the oven for 20 to 30 mintues or until heated though.
Good recipe to make ahead and bake for the second time later. They can also be frozen.
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