Ingredients for Cattlemen's Club Twiced Baked Potatoes
- 4 large russet potatoes
- 1/2 cup heavy cream or half-and-half
- Sour Cream
- Green Onions
- Bacon
- Parsley
- 1/2 cup shredded cheddar cheese + extra for topping
- Salt
- Pepper
- Garlic Powder
- Egg
- Butter
- Mushroom
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How to Make Cattlemen's Club Twiced Baked Potatoes
- Preheat oven to 350°F (175°C).
- Wash and pierce 4 large russet potatoes several times with a fork. Bake for 1 hour, or until tender when pierced with a fork.
- Once cool enough to handle, carefully cut potatoes in half lengthwise. Using a spoon, scoop out the potato flesh, leaving about 1/4-inch border on the skins. Be careful not to tear the skins.
- In a large bowl, mash the cooked potato flesh with an electric mixer. Gradually add 1/2 cup of heavy cream or half-and-half, beating until smooth and creamy.
- Stir in 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, 1/4 cup chopped green onions, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- The mixture will be somewhat softer than regular mashed potatoes. This is desired!
- Fill each potato skin generously with the mashed potato mixture.
- Place the filled potato halves on a baking sheet.
- Top each potato half with 1-2 tablespoons of extra grated cheddar cheese.
- Bake for an additional 20 minutes, or until heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
8g
Fat
71g
Carbs
14g
