Top with 3 4 cup cheddar cheese and crumbled bacon. Preheat oven to 400. Place potatoes into a large pot and cover with salted water. When potatoes are cool enough to handle cut each potato lengthwise in half. Add butter sour cream heavy cream salt and cream cheese and mix together with a mixer until smooth and creamy.

Peel and mash potatoes in large bowl with potato masher or back of fork. Place each potato back on the baking sheet and bake until heated through and golden about 25 minutes. Add 1 1 2 cups cheese. Spoon into a lightly greased 13 x9 inch baking dish. Bring to a boil.

Pierce potatoes and bake on a baking sheet until tender about 1 hour. Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife 1 hour to 1 hour 15 minutes depending on size. Top with cheddar cheese and bacon and bake at 350 degrees for about 30 minutes or until the cheese melts. Carefully scoop out the flesh and transfer to a bowl. Bake potatoes at 350 for about an hour or until potatoes give when squeezed gently with an oven mitted hand.

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Preheat oven to 350. Mash the potatoes with the sour cream butter cheese green onions and some salt and pepper. Save remaining skins for another use. Cut 2 potato skin shells into 1 in. In a small bowl mash the pulp with butter milk and salt.

Stir in cream cheese and sour cream. Stir in 1 cup cheddar cheese and next 8 ingredients. When cool enough to handle cut a thin slice off the top of each potato and discard. Sprinkle with remaining 1 cup cheese bacon green onions and chives. Cover to keep warm.

Scoop out pulp leaving a thin shell. Reduce heat to medium low and simmer until tender about 15 minutes. Place potatoes in an 8 8 pan. Scoop out pulp and place in a large bowl. Bake a 350 degrees fahrenheit for 30 minutes or until thoroughly heated.

Add the potato filling evenly back to the skins dividing equally. Spoon into potato shells. Peel potatoes and coarsely mash pulp with a potato masher. Sour cream russet potatoes garlic powder butter paprika black pepper and 3 more mcdonald s deluxe fries and secret sauce recetas del señor señor light mayonnaise vegetable oil dried oregano ground white pepper and 9 more. Mix 3 4 cup cheddar cheese sour cream milk butter chives salt black pepper and garlic powder with potatoes.

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Add cream cheese sour cream butter chopped garlic 1 cup of cheddar cheese and about 1 2 teaspoon salt and 1 4 teaspoon of pepper. Cut a thin slice from one side of each potato. Add cream cheese sour cream butter chopped garlic 1 cup of cheddar cheese and about 1 2 teaspoon salt and 1 4 teaspoon of pepper. Add the potato filling evenly back to the skins dividing equally. Scoop out pulp leaving a thin shell.

Cut a thin slice from one side of each potato. Stir in cream cheese and sour cream. Preheat oven to 350. Pierce potatoes and bake on a baking sheet until tender about 1 hour. Peel and mash potatoes in large bowl with potato masher or back of fork.

Mix 3 4 cup cheddar cheese sour cream milk butter chives salt black pepper and garlic powder with potatoes. Top with 3 4 cup cheddar cheese and crumbled bacon.