Golden Twice Bake Potatoes

4 lg. potatoes, baked
6 oz. shredded cheddar cheese
¼ c. salad dressing
¼. c. milk
1 egg
salt and pepper to taste
¼ c. onion, chopped
4 crisply-cooked bacon slices, crumbled

Cut lengthwise, slice from top of each potato; scoop out potato, leaving ⅛-inch shell. Combine potato, 1 cup cheese, salad dressing, milk, egg and seasonings; beat until fluffy. Fill shells; top with remaining cheese, onion and bacon. Bake at 350° for 15 min. Serves 4.

Betty Jensen

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.