Here’s the recipe for Calhoun’s Twice-Baked Potatoes…

Ingredients

• 7 large baked potatoes (450 for 1 hr)
• 1 stick butter, melted
• 1 cup sour cream
• 1 (8 oz) bottle ranch dressing (can use lite)
• 8 ounces grated cheddar cheese
• 8 ounces bacon bits (can omit)
• 1/2 cup chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper (can omit)

Topping

• 2 cups corn flake crumbs
• 1/4 cup melted butter

Directions

• Cut baked potatoes in half lengthwise and scoop out pulp
• Place pulp and 1 stick melted butter in food processor with blade attachment or in mixing bowl with paddle attachment (can mash by hand with large fork)
• Mix until pulp is smooth with only a few lumps
• Add remaining ingredients and mix until blended. Do not over mix
• Spread evenly into 9 x 13 in casserole dish using rubber spatula
• Mix cornflake crumbs and butter. Spread evenly on top.
• Cover and bake at 350 for 20 minutes. Uncover and cook additional 5 minutes (I think this needs to be longer — maybe 10-15 min)

Yield: 10-12 servings

Potatoes can be baked ahead and refrigerate them, but pulp comes out easier when slightly warm.