Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, twice-baked potatoes, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I have always been a mega fan of baked potatoes.
I love getting them out of the oven, peeling back the aluminum foil, slicing ’em right down the middle, and plastering those suckers with fresh butter and sour cream. Yum! I’ve even been known to toss on some shredded cheese, chives, and bacon bits. Now, that’s a baked potato, folks! If you think that sounds good, hold on to your seats because this recipe is about tog et even better. Have you ever heard of twice baked potatoes?
These fancy little spuds (and yes, I call them “fancy” because they are amazing) are seriously easy to make and require simple ingredients. My son and daughter helped make them the other night.
You can literally load these yummy taters up with just about anything you want, except gummy bears. My youngest had inquired about this and I told him I didn’t think that would taste so good. Boys 🙂
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve these with condiments like sour cream, hot sauce, and extra chives.