Wicker & Whisk Twice-Baked Potatoes

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From the Kitchen of Lara Lyn Carter


  • 4 large baking potatoes, baked and cooled
  • Wicker & Whisk Homegrown Herb Dressing
  • 8 oz crumbled blue cheese


Split cooled baking potatoes in half and scoop out the flesh, leaving 1/4 inch of potatoes still attached to the skin. Place all of the potato flesh, about 2 2/3 cups, into a bowl. Add 6 – 8 tablespoons of Homegrown Herb Dressing and blue cheese to the potato flesh. Mix well with a hand mixer. Divide mixture and refill the potatoes evenly. Cover the potatoes with foil and place in a 350-degree oven for 20 minutes to heat thoroughly. Top with chopped fresh parsley if desired!