Twice Baked Potatoes
- 8 medium baking potatoes (such as Idaho or russet), scrubbed and dried
- Vegetable oil
- 4 strips thick sliced bacon, chopped
- ½ cup sliced scallions (about 4)
- ½ cup AE Milk (any variety)
- ¼ cup AE Half & Half
- 2 tablespoons butter, softened
- 1 container (8 ounces) AE Party Dip
- 2 cups shredded Cheddar cheese, divided
- ½ cup AE Cottage Cheese (any variety)
- Freshly ground black pepper
Preheat the oven to 400°F. Very lightly coat the potatoes with vegetable oil and arrange them on the oven rack. Bake for 40 to 50 minutes or until the potatoes can be easily pierced with a knife. Let the potatoes cool until they can be handled. Reduce oven temperature to 350°F.
While the potatoes bake, in a skillet over medium-high heat fry the bacon until it just begins to get crisp. Pour off most of the fat, return the skillet to the burner and add the scallions to the pan. Continue cooking until bacon is crisp. Transfer the bacon mixture to a paper towel-lined plate to drain.
When the potatoes have cooled slightly, cut them in half lengthwise and carefully scoop out the flesh with a spoon, leaving about ¼ inch layer to help keep the skin intact. Place the potato flesh in a large bowl; arrange the potato skins in a large baking dish.
Mash the potato flesh with the milk, half & half and butter. Stir in the dip, ½ cup of the Cheddar cheese, the cottage cheese and the reserved bacon mixture. Fill each potato half with some of the potato mixture and sprinkle with the remaining 1½ cups Cheddar cheese and pepper. (Potatoes may be assembled, covered with plastic wrap and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes, then bake, uncovered, as directed.) Bake the potatoes for 15 to 20 minutes or until cheese melts and filling is heated through. Serve immediately.
Makes 16 servings
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