Twice Baked Potatoes
- 4 oz cream cheese
- 1/4 c sour cream
- 1 c shredded sharp cheddar cheese
- 4 tbsp softened butter
- 1/2 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 3-4 jumbo baking potatoes
- crumbled bacon
- sharp cheddar cheese
Pierce potatoes all over with a fork. Bake at 400 for about an hour or until tender. Slice the tops off. Let cool for at least 15 minutes or until easy to handle. Meanwhile, measure remaining ingredients (except bacon) into a mixing bowl and beat with electric mixer until smooth. Scoop out potato pulp carefully from shells, leaving a small amount around the skins so they don't tear, and add to electric mixer. Beat until smooth. Add milk if necessary. Adjust seasonings. Spoon mixture back into potato shells. Top with additional shredded cheese. Bake at 400 for 15 minutes. Remove from the oven and sprinkle with bacon.