This amazing recipe is maintaining to be an excellent addition to your Easter meals. It’s really easy to prepare and is absolutely delicious. We admire twice-baked potatoes! actually, if I make them weekly, my family would think I was the coolest mom ever. I like twice-baked potatoes every bit as much as my family does, but sometimes I’m just not in the mood for the full scooping, mashing, filling routine.
1/2 cup milk5 medium russet potatoes, BAKED AND COOLED (3 to 8 slices bacon, cooked and crumbled 2 cups grated sharp cheddar cheese three 1/2 pounds of potatoes)
1/3 cup melted butter
Salt & pepper
one 1/4 cups sour cream
Preheat broiler to 350 degrees.
Slice-backed potatoes into 1-in cubes. Put in a greased 13×9 inch baking dish. Sprinkle with salt and pepper.
Next, In a small bowl, whisk together the sour cream and milk and pour over potatoes. Next pour melted butter over then top with grated cheese.
Envelop with foil and bake for 30 minutes. eliminate from the oven and take off the foil and sprinkle with crumbled bacon. Set back in the oven for 6 minutes.