Twice Baked Potatoes

4 twice baked potatoes topped with cheese, a dallop of sour cream and green onions



Makes 4 Servings


4 medium baking potatoes
2 tablespoons unsalted butter
½ cup chopped onion
8 ounces sour cream
2 tablespoons Chef Paul Prudhomme’s Salmon Magic®
¼ cup bacon bits (4 strips cooked and chopped)
¼ cup chopped green onion
1½ cups mild cheddar cheese, shredded, in all

How To Prepare

Bake the potatoes until fully cooked and tender, about 45 minutes in a 400° oven.
Let the potatoes cool, and when cool enough to handle, cut the potatoes in half lengthwise. Scoop out the potato meat, leaving the shells intact. You should have about 3 cups of potato meat.

Preheat the oven to 400°.

In a skillet, melt the butter over high heat. Add the onions and stir for 2 minutes. Add the potato meat and stir well, breaking up the potato, for 2 minutes. Add the sour cream and Salmon Magic. Stir well and remove from heat.

Stir in the bacon bits, green onions and 1 cup of the cheddar cheese. Return the mixture to the shells and top with the remaining cheese. Bake in the oven until the cheese is golden brown and bubbly, about 6 - 8 minutes.

Copyright©2003 by Paul Prudhomme

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