I don’t mean to be racist against some potatoes, but really, there are just so many varieties and ways to prepare them- some just rank higher. You’ve got mashed potatoes, roasted potatoes, bakes potatoes, cheesy potatoes, potatoes with bacon, chives, sour cream, and other terrible (yet thrilling) additives… the choices are endless. But then there are those potatoes you make for especially special events- those potatoes that sing the cook’s praises, that echo the heartbeat of the passionate lover of food, and seem to transcend the ranks of mere carbohydrates into a level of bliss one can only hope for.
Don’t agree? Think I’m being overdramatic? Then you haven’t eat these potatoes. Period.
Twice Baked Potatoes
- 8 medium potatoes
- ¾ of 8 oz jar cheese whiz
- 8 oz sour cream with chives dip or tater topping
- dab of milk
- salt and pepper to taste
- Bake potatoes. (typically 45-60 minutes at 350 degrees (f))
- Cut baked potatoes in half and scoop out the insides. (preserve the integrity of the shells)
- Beat ingredients into the potato insides, refill shells with mixture.
- Bake at 350 degrees (f) until heated. (20-25 minutes.)