Twice Baked Potatoes
Classic twice baked potatoes are an easy party appetizer. These creamy potatoes are perfect for a holiday side dish.
Servings 8 servings
Ingredients
- 4 medium sized russet potatoes cleaned and scrubbed
- 1 tbsp vegetable oil
- 11.5 oz Campbell's cream of mushroom soup
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Toppings add as much as you'd like to
- shredded cheddar cheese
- green onions
- crumbled bacon
Instructions
- Preheat the oven to 400 F
- Rub the potatoes down with vegetable oil, then use a fork to poke a few wholes into the potatoes.
- Bake the potatoes for 45 minutes, then remove then from the oven.
- Cut the potatoes lengthwise, then scoop out the meat of the potatoes, and toss into a large mixing bowl.
- Whisk the potatoes until they are lump free, then add in the cream of mushroom.
- Mix the potatoes, and cream of mushroom soup until well combined.
- Scoop the potato mixture back into the potato skins, and smooth it out.
- Lightly oil a 9x13 bake dish, then add in the potatoes.
- Top the potatoes off with the toppings.
- Bake the potatoes on 350 F, uncovered, for 10-15 minutes.
- Remove from the oven.
- Serve and enjoy!