Twice Baked Potatoes
YUM! These potatoes are amazing. But a quick disclaimer: If you decide to rub the potato skins in olive oil before cooking, be sure to place them on a baking sheet when cooking. If you don't, the oil could drip onto the bottom of the oven and start smoking and smell A LOT. Not that his has ever happened to me before! Enjoy!
- 8 Idaho potatoes
- 2 sticks of butter
- 1 cup bacon bits
- 1 cup sour cream
- 1 cup grated Cheddar/Jack Cheese
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- Milk (if necessary)
- Sliced green onion (optional)
- Wash, the baking potatoes then rub olive oil on the skins and place them on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through.
- Slice butter into parts and place them into a large mixing bowl. Add bacon bits and sour cream.
- When the potatoes are all done, cut each potato in half lengthwise with a serrated knife. Then with a large spoon, begin scraping out the insides into the bowl. Be careful not to tear the shell, leave just a little bit of potato on the sides for support but try to remove most of it. Lay the hollowed out potato shells on a cookie sheet.
- Using a potato masher, mash the potatoes with the other ingredients. Add the seasoned salt, cheese, pepper and green onion.
- Stuff the potato shells with your filling.
- Top each potato with more grated cheddar/jack cheese and put them in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.
- Or, you could refrigerate them for up to three days until you want to serve, OR you could freeze them in Ziploc bags, just as long as you skip the green onion (green onion changes its flavor when frozen).