Twice Baked Potatoes
Ingredients
- 8 Russet Potatoes washed
- 3 Tbsp. Canola Oil
- 2 Sticks Salted Butter
- 1 C. Beef or Turkey bacon Bits
- 1 C. Sour Cream
- 1 C. Cheddar and/or Jack Cheese plus more for topping
- 1/2 C. Whole Milk
- 2 tsp. Seasoned Salt
- 3 Green Onions or Chives sliced
- Freshly Ground Black Pepper
Instructions
- Preheat oven to 400 degrees.
- Place potatoes on a baking sheet.
- Rub them with canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.
- Slice the butter into pats.
- Place in a large mixing bowl and add the bacon bits and sour cream.
- Remove the potatoes from the oven.
- Lower the heat to 350 degrees.
- With a sharp knife, cut each potato in half, lengthwise.
- Scrape out the insides into the mixing bowl, being careful not to tear the shells.
- Leave a small rim of potato intact for support.
- Lay the hollowed-out potato shells on a baking sheet.
- Smash the potato’s insides into the butter, bacon and sour cream.
- Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
- Fill the potato shells with the filling so they are heaping.
- Top each potato with a little more grated cheese and bake until heated through, 15-20 minutes.
Notes
Note! If you plan to freeze the twice-baked potatoes, do NOT add the green onions.
