cooking recipes, cookbook I got a random urge to make twice-baked potatoes last night after seeing a slamming deal on spuds at the local grocer. My mom had made them over the holidays and I feel in love. Going off what I could remember of her cookbook recipe, I went for it. They turned out really good. There are many cooking recipes for twice-baked potatoes but here is mine:
  • 3 large potatoes with three small holes poked into each
  • 1 cup of shredded cheddar
  • ¼-1/2 cup of sour cream
  • Just over ¼ cup of milk
  • 3 tbs. of butter
  • ½ tbs. of seasoning salt
  • 6 slices of crumbled bacon
Heat oven to 350 and cook potatoes for 60 minutes.

With five minutes before hour is up, mix all the ingredients minus the cooking potatoes and a handful of cheese in a bowl. Let cooked potatoes cool and then slice in half with a knife. Then grab potato half and slice grids into the meat of the half to make it easier to spoon out potatoes into the bowl. Mash until smooth. Spoon back onto potatoe skins, top with remaining cheese and cook for another 15 minutes at 350 degrees.

More cooking recipes to come.