Shelly's Recipe

TWICE-BAKED SOUFFLE POTATOES

Category: Twice Baked Potatoes

4 (12 oz) baking potatoes
1 (12 oz) box frozen spinach souffle, allowed to thaw in refrigerator
1/2 cup sour cream
1/2 cup shredded cheddar cheese
4 slices precooked bacon, chopped
Salt and pepper

Preheat oven to 350. Wash potatoes, and place on baking sheet. Place baking sheet in oven and bake for 45 minutes. Remove from oven and allow potatoes to cool for 15 minutes.

Cut potatoes in half lengthwise and scrape flesh into large mixing bowl, reserving 4 potato skin halves for later stuffing.

Add souffle, sour cream, cheese and bacon to potatoes. With an electric mixer on low speed, beat potato mixture until combined (about 2 minutes). Increase speed to high and whip mixture for 5 minutes.

Spoon or pipe potato mixture into reserved shells, and place stuffed potatoes back in oven for 15 minutes, or until browned on top. Season as desired. Serves 4