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Double Baked Potatoes
from the kitchen of Sharmagne Leland-St. John

4 baking potatoes, medium sized
14 cup butter, cubed
8 ounces sour cream
5 ounces Dubliner Sharp Cheddar Cheese, shredded
5 strips smoked bacon, fried, drained and crumbled
Several blades of fresh chives, chopped

Bake potatoes at 400º F for 1 hour or until tender.
Cool until able to handle without burning your hands.
Reduce heat to 350º F.

Cut each potato in half lengthwise. Carefully scoop
out the pulp, leaving a thin shell. In a large bowl,
mash the pulp with the butter. Stir in the sour cream,
cheese, bacon and chives. Spoon or pipe into the
potato shells.

Place on a baking sheet. Bake for an additional half
hour or until heated through. You shall now have 8

Editor's Note:
You may also consider using Tillamook Special Reserve
Extra Sharp Cheddar, found at CostCo.

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