Twice-Baked Potatoes

Guest Author - Sandy Moyer

For each potato -

1 or 2 T. butter or margerine

2 T. sour cream

salt and pepper
Toppings
chopped chives
shredded cheese
crumbled crisp bacon or imitation bacon bits

Preparation -
Follow directions, below, for baking potatoes. Slice top off of each potato (Remove about a 1 inch thick piece, lengthwise across a potato) Scoop out the center, and set shells aside. Mash potato with butter and sour cream. Season with salt, pepper and chives. Spoon mixture back in to shells. Top with cheese. Place in microwave oven again and reheat at full power, about 1 to 1 1/2 minutes per potato. Top with bacon bits and serve.

Baked Potatoes
Choose oval shaped potatoes. To cook one large potato at a time, pierce skin with a fork a few times, then place the potato in the center of the oven on cook on full power for 4 minutes. If cooking more than one potato at a time, select potatoes that are uniform in size and shape. Pierce skins with a fork, then arrange potatoes in a circle, on a paper towel, at least an inch apart. Cook 6 average size potatoes for 15 minutes.

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Content copyright © 2012 by Sandy Moyer. All rights reserved.
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