Twice Baked Potato
- Complexity: easy
- 5 lb. Sandridge Baked Potato Salad
- 1 lb. sour cream
- 24 potato skins
- 6 oz. shredded cheddar cheese
- 6 oz. bacon bits
Add 1 lb. of sour cream to 5 lb. of Sandridge Baked Potato Salad. Mix thoroughly.
Scoop 3 to 4 oz. of Potato Salad/sour cream mixture into frozen potato skin.
Top each skin with 1/4 oz. shredded cheddar cheese and 1/4 oz. bacon bits.
Place in 375 degree oven until cheese starts to turn brown (10-15 minutes).
Serve and enjoy! One 5 lb. container of Baked Potato Salad will make about 24 potato skins.