This is one of my husband’s favorite side dishes. It’s not the healthiest thing in the world, but sometimes you just want comfort food so it’s good for an every now and then side to a great steak. I mean really, what says “comfort” more than cream of mushroom soup and Velveeta??
Christen’s Twice-Baked Potatoes
Serves 8 (unless one of your guests is my husband, he eats several of them!)
4 baking potatoes
1 can cream of mushroom soup
4 oz. Velveeta
Seasoning to taste (I use salt and Tony’s)
2 tbsp butter
1 bunch green onions, chopped
3 slices bacon, fried and crumbled
Shredded cheese for topping
Preheat oven to 350.
Wash the potatoes really well and pat them dry. Using a fork or knife, poke holes around the outer edges (where you would cut it in half at), don’t poke holes on what will become the “bowl” part. Place on a microwave-safe plate and cook 10 minutes, test for doneness with a fork. Continue cooking if not ready.
Once they are easily pierced with a fork, set aside until cool enough to handle. Cut each one in half and carefully scoop out the filling. Leave a little in as a liner. In a bowl, mash with a fork and add the rest of the ingredients. Mix well and taste for seasonings. When it is to your liking, scoop the filling into the potato shells. Top with shredded cheddar cheese and bake until cheese is melted and slightly browned.