TWICE BAKED POTATOES WITH MAYO RECIPES

Steps:

• Preheat oven to 425°. Bake potatoes on a lightly greased baking sheet 1 hour or until tender. Remove from oven, and let cool 10 minutes. Reduce oven temperature to 350°.
• Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Mash together pulp, mayonnaise, next 3 ingredients, and 1/2 cup cheese. Spoon potato mixture into shells; sprinkle with remaining 1 cup cheese. Return potatoes to baking sheet.
• Bake potatoes at 350° for 20 minutes or until thoroughly heated and cheese is melted. Garnish, if desired.
• Note: To make ahead, prepare recipe as directed through Step Cover and chill up to 24 hours. Let potato halves come to room temperature (about 30 minutes), and bake as directed in Step

Steps:

• Preheat oven to 425?. Scrub, rinse and dry the potatoes. Rub potatoes with olive oil, place on a baking sheet and bake for 50 to 60 minutes or until tender. Leaving the oven on, remove the baked potatoes and allow them to cool slightly. Combine mayonnaise and sour cream in a small bowl; season with salt and pepper to taste. Slice the partially cooled potatoes in half lengthwise and scoop some of the potato out, leaving a 1/8-inch border of potato inside the skins so they hold their shape. Place the potato skin “shells” on a baking sheet. In a bowl, mash the potatoes, then mix in the mayonnaise and sour cream mixture and the butter; season to taste. Fill each potato skin with some mashed potato mixture and top with cheese. Return the stuffed potato halves to the oven and bake until cheese is melted and potatoes are hot. Garnish with crumbled bacon and scallions and a teaspoon of sour cream. Serve hot. KITCHEN TIP The stuffed potatoes may be individually wrapped and frozen for up to 3 months. To reheat, defrost in the refrigerator overnight, then bake at 350? for 15 to 20 minutes or until heated through. Once thawed, they can also be reheated in the microwave on high for 2 to 3 minutes.