Twice-Baked Potatoes
These are great to make and freeze. Just don't add the green onions to the ones you freeze.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 8 | baking potatoes, washed |
| 3 tablespoons | oils |
| 2 sticks | salted butter |
| 1 cup | bacon bits (fry your own!) |
| 1 cup | sour cream |
| 1 cup | cheddar or Monterey Jack cheese (or a mixture of both), plus more for topping |
| 1/2 cup | whole milk |
| 2 teaspoons | seasoned salt |
| 3 | green onions, sliced |
| freshly ground black pepper |
Directions:
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the 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 F.
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. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
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.
Source: foodnetwork.com
