Ultimate Twice Baked Potatoes

Here's another one of my Thanksgiving favorites. For all of you that join me at my after Thanksgiving feast, you're familiar with this yumminess. Enjoy!


Ultimate Twice Baked Potatoes

"Potatoes are baked and then hollowed out. The flesh is combined with sour cream, milk, butter, green onions and Cheddar cheese, then topped with more cheese and green onions."

INGREDIENTS:
6 large baking potatoes
½ lb. bacon
1 ½ cup sour cream
1/4 cup milk
4 tablespoons butter
1 teaspoon garlic salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, dice bacon and render bacon in skillet on medium heat until evenly brown and crispy. Drain, crumble, and set aside.
4. When potatoes are fully cooked and soft, allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, garlic salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and green onions.
5. Bake for another 15 minutes or until cheese is melted and bubbly.

Cornbread and Wild Rice Stuffing

Hi Everyone,

I know I haven't posted anything in a year, but I've been getting many requests for my famous Cornbread and Wild Rice Stuffing. So here it is and I hope you enjoy it! Happy Thanksgiving everyone!





Cornbread and Wild Rice Stuffing



INGREDIENTS:
1/2 cup uncooked wild rice
1 (14 oz) can chicken broth

1 pkg Jimmy Dean Sage Sausage
1 lb. pkg Marie Callender’s Corn Bread Mix
1/2 cup butter (1 stick)
3 stalks of celery chopped
½ of a onion chopped
½ of (16 ounce) package herb
seasoned stuffing mix
1 (14 oz) can chicken broth

DIRECTIONS:
1. Bring rice and chicken broth to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes or until rice cracks open. Drain and set aside. (You can even cook this a day ahead of time)
2. Bake Marie Callender’s Corn Bread Mix the day before according to the package. When cornbread cools, cut out half of the pan of cornbread and crumble. Leave cornbread crumble out to dry overnight.
3. In a large skillet, crumble sausage and brown. Transfer to a dish.
4. In the same skillet with the sausage drippings, melt the butter over medium heat, and saute the celery and onion until tender. Mix in cooked rice, sausage, cornbread, stuffing mix, and broth. Transfer to a lightly greased baking dish.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake 30 minutes in the preheated oven, or until golden brown.