Recipe from Daisy Sour Cream
1 hr 30 mins
6 small baking potatoes
2 tablespoons tablespoons butter, melted
2 teaspoons seasoned salt
3 tablespoons grated Parmesan cheese
1 1/2 cups shredded cheddar cheese
4 strips bacon, cooked and crumbled
3/4 cup Daisy Brand Sour Cream
2 teaspoons finely diced fresh chives
Lightly grease the outside of potatoes, cut small slit in the top and bake at 425 degrees for 45 minute or until soft. Let stand until cool enough to handle (about 15 minutes). Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.) Brush the outside and inside of skins with melted butter.
Twice Baked Potato Fingers: Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.
Per Serving: cal. (kcal) 191, Fat, total (g) 11, chol. (mg) 34, carb. (g) 14, fiber (g) 2, pro. (g) 7, sodium (mg) 628, Percent Daily Values are based on a 2,000 calorie diet
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