Photo: Twice Baked Potatoes Recipe
Ingredients
- 4 pounds large firm potatoes (about 10)
- 1 (12-ounce) container sour cream
- 1/2 cup chopped green scallion onions
- 1 tablespoon chopped fresh basil
- 3 Italian tomatoes, chopped
- 1 rosemary sprig, chopped
- 12-ounces cheddar cheese, grated
- 2 tablespoons chopped fresh parsley
Directions
Preheat oven to 350 degrees F. Scrub the potatoes. Pat dry with paper towels. Bake potatoes for 45 minutes. Remove from oven and place on a cutting board. Let cool for 30 minutes. Slice each potato lengthwise, cutting off the top quarter. Scoop out the pulp to form the boat. Put the pulp into a large bowl and add sour cream, scallions, basil, tomatoes and rosemary. Mix together until you have a smooth texture. Stuff each potato with stuffing. Sprinkle with cheddar cheese and parsley. Place in covered barbecue and cook for another 15 minutes. Remove with barbecue tongs to serving tray and serve hot.
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By stacik70
Arp, TX
on April 25, 2011
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Made these for Easter Sunday. Awesome compliment to the rib eye steaks. Give them a try, you won't be disappointed.
By mannalynn_12820920
Campbellsville, 56
on May 12, 2010
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This is definitely one of the tastiest things I've had in a while. I added bacon to ours, and more sour cream. I will make this again, if I'm in a hurry I'll put the potatoes in the microwave instead of the oven though.
By shummels_12341894
Miami, 48
on November 19, 2009
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I've made the potatoes up to the point that they will go in the oven for the second time. The mixture tastes good. What's not to like, The only thing missing at this point is the cheddar cheese and how bad could that be. Here is the question: I've reserved the lid, I'm going to butter it and then what? Throw it to the birds? Anyway I just thought it was odd to go through all of that with the lid and not say what the intention was at the end of the recipe.
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