Twice Baked Potatoes
Fluffy potato flesh mixed with sour cream and bacon bits before being topped with cheese and baked until golden. These twice baked potatoes are the perfect appetizer or side dish.
Ingredients
- 8 large baking potatoes scrubbed clean
- canola oil
- 10 slices bacon fried til crisp & diced
- 1/2 pound 2 sticks of butter, cut into slices
- 1 cup sour cream
- 1/2 cup milk
- 1/4 to 1/2 teaspoon seasoned salt I like Lawry's
- 1/2 teaspoon black pepper
- 2 heaping cups shredded sharp cheddar cheese
- 1 bunch green onions chopped
Instructions
- Preheat oven to 400 degrees.
- Rub the outside of the potatoes with canola oil. Place the potatoes in a baking sheet and bake for 1 hour. Remove the potatoes from the oven & reduce the oven's heat to 300 degrees.
- Combine the butter, sour cream, 3/4 of the bacon, milk, seasoned salt, & pepper in a large bowl.
- While the potatoes are still warm, grip them with clean kitchen towel & slice in half lengthwise. Using a spoon, hollow out the potatoes. Repeat until all the potatoes have been hollowed out. Place the potato shells on a large baking sheet.
- Add the potatoes to the bowl with the sour cream mixture & combine using a potato masher. Stir in half of the cheddar cheese & 3/4 of the green onions to the mixture.
- Fill each potato with the mashed potato mixture, leaving a little room for the reserved cheddar cheese. Top with the shredded cheddar.
- Bake for about 15 minutes, until the cheese is melted & the potatoes are hot. Sprinkle with the reserved bacon & green onions.