I have my own version of twice-baked potatoes, one that my mother requests on almost every occasion we are together. Campbell’s Kitchen has a nice variation on the theme:

Legendary Twice-Baked Potatoes

4 hot baked potatoes

1 C shredded smoked Gouda cheese OR shredded Monterey Jack cheese

½ C sour cream

1/3 cup Pace® Picante Sauce

¼ C diced cooked bacon

¼ C chopped green onions

1 jar (16 oz.) Pace® Chunky Salsa

 

Cut potatoes into lengthwise halves. Scoop out inside of potatoes and place in bowl. Set potato skins aside. Add ¾ C cheese, sour cream, Picante sauce, bacon and onions to potato in bowl. Mix well. Spoon mixture into potato skins and place on baking sheet. Broil until browned. Sprinkle with remaining cheese. Broil until cheese is bubbly. Top with salsa. Serves 4.

My typical twice-baked potato dish includes large Idaho baking potatoes, cooked in the microwave to retain moistness. I slice the barest hint of the flat-top side off, and then scoop out the potatoes. In a bowl, I combine the potatoes with butter, sliced green onions, salt and pepper; and in place of milk I add liquid Coffee Mate instead. Using an electric hand-mixer, I beat the ingredients until they are fluffy. Then I spoon the potato mixture back into the potato-skin shells, topping with grated cheddar cheese. I place the potato “boats” on a cookie sheet and bake just until the cheese melts, which in turn warms the inside of the potatoes. Other mixture ingredients might include bacon bits, slivered almonds or white kernel corn.