My friend and I made twice baked potatoes for lunch yesterday using Trisha Yearwood’s recipe. We coated the potatoes with olive oil and baked them at 400ºF in the oven for an hour, then scooped out the insides. We used an electric mixer to combine the potatoes with sour cream, shredded cheddar, butter, milk, garlic salt, salt, and pepper. Then we refilled the potatoes with the filling and put them back in the oven for another 25 minute or so.
Meanwhile, we made Rachael Ray’s cheese sauce from her kid’s cheese fry recipe, I highly recommend reading the description it’s written for kids and fun to read. We made a roux, and lots of cheddar, basically mac n’ cheese sauce. Then we used the secret ingredient in Rachael’s recipe, three squirts of ketchup. Once the potatoes came out of the oven we topped them with cheese sauce, bacon, and green onion.