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Twice-Baked Potatoes
Ingredients
- 8 baking potatoes, washed
- 3 tbsp canola oil
- 2 sticks salted butter
- 1 cup bacon bits
- 1 cup sour cream
- 1 cup cheddar or jack cheese (or a mix of both), plus more for topping
- 1 cup whole milk
- 2 tsp seasoned salt
- 3 green onions, sliced
- freshly ground black pepper
Steps
- Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour at 400 degrees, 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 shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
- Smash the potatoes 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. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
- IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Sides · Recipe entered by: Greg DeSanto
Twice-Baked Potatoes
Steps
- Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour at 400 degrees, 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 shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
- Smash the potatoes 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. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
- IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)