Out of Helen's Kitchen - Twice baked stuffed potatoes

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Published on Monday, October 22, 2018

Today’s recipe is in memory of Judy Taylor, who passed away suddenly this summer. Judy’s life inspired one to live for the betterment of others, to give freely of your time, to be gentle and kind and accept all people. She lived her faith daily. Neepawa was left a better place for her life and worse for her passing. As a guest at Judy’s home, I had eaten twice baked potatoes many times.  I do not have her special recipe so my recipe will have to do.

4 large baking potatoes

4 Tbsp butter

1/2 tsp salt

1/4 tsp pepper

1/2 cup milk or cream

2 slices bacon cooked and crumbled

2 Tbsp onion, minced very small

1 cup grated cheese

Paprika

Wash and prick potatoes with a fork. Bake at 375° for one hour or until soft. Allow to cool a little. Cut a little off the top of each potato. With a spoon, scoop out the insides of the potatoes, leaving potato shells 1/4  inch thick. In a bowl, mash the potatoes with butter. Mix in the salt, pepper, milk, bacon and onion. Add 1/2 cup of the cheese. Spoon into potato shells. Sprinkle with remaining cheese and then paprika. Bake uncovered for 25-30 minutes or until tops are golden brown and potatoes are piping hot. You can assemble these potatoes up to 24 hours ahead of time and refrigerate until ready to place in the oven.