Twice baked potatoes make a perfect side dish to go with just about any meal or they can be served as an appetizer for parties. Just like the name says, these potatoes are baked twice. The potatoes are first baked in the oven, then sliced in half and scooped out. The scooped out potato is then mixed with a milk, sour cream and cheese mixture, and spooned back into the potato and then baked again. These go great topped with cheddar cheese, bacon, and green onion. Enjoy.
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded cheddar cheese (divided)
8 green onions (divided)
Step 1: Pre-heat the oven to 350 degrees. Place potatoes onto a baking sheet. Place into the oven and bake for 1 hour. While potatoes are baking, place bacon slices into a large deep skillet. Cook over medium high heat (turning once) until the bacon is crispy. Drain on paper towels. When the bacon has cooled crumble it into small pieces. Set aside.
Step 2: When potatoes are done remove them from the oven and allow them to cool for 10 minutes. After 10 minutes slice the potatoes in half lengthwise and scoop out the flesh (leaving about ¼” of the flesh still inside) into a large bowl. Save the skins. Add sour cream, milk, butter, salt, pepper, ½ cup of cheese, ½ of the green onions to the scooped out potato. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potatoes skins. Top each with remaining cheese, green onions, and bacon.
Step 3: Place back into the oven and bake for 15 minutes at 350 degrees.
(Makes 8 Servings)