Canlis Twice Baked Potatoes


Makes 8 servings

  • 4 large Washington russet potatoes
  • 2 cups sour cream
  • ½ lb. (2 sticks) butter
  • ½ cup grated Romano cheese
  • 2 slices bacon, crisp-cooked and chopped
  • 2 green onions, trimmed and sliced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground white pepper
  • Grated Romano cheese for topping
  1. Preheat oven to 400°. 
  2. Scrub potatoes with a vegetable brush under cold running water, Cut ¼ inch from ends of each potato. 
  3. Bake until tender when pierced with a fork, about 1 hour.  Cut potatoes in half lengthwise. 
  4. Scoop out centers into large bowl, leaving a shell of skin about ¼ inch thick.
  5. *Arrange shells on baking sheet.  Add all remaining ingredients except for additional grated Romano for topping, and mash to mix well. 
  6. Spoon mashed potatoes into skin shells.  Sprinkle with additional Romano cheese.  Bake until hot through and browned, about 25 minutes.

*If you wish, you can spoon potatoes into individual casseroles instead of skin shells.  Sprinkle with Romano cheese and bake.

Nutritional Analysis per serving:  516 calories, 9 g protein, 42 g carbohydrates, 35 g fat (61% of calories from fat), 95 mg cholesterol, 4.5 g fiber, 828 mg sodium.