1. Bake the potatoes. A dry, crisp skin is best for this recipe, so don’t wrap the potatoes in foil as they bake.
2. When the potatoes are cooked, cut them in half. (You may have to hold them with a potholder for this.) Leaving the skin intact, carefully scoop out the insides into a mixing bowl.
3. Set aside 1 teaspoon of the crumbled bacon and 1 tablespoon of the cheddar cheese. Add the remaining bacon and cheese to the potatoes along with the sour cream and garlic. Whip with an electric mixer until smooth and fluffy.
4. Spoon the potato mixture into the hollowed?out skins, and top with the reserved cheese and bacon. Place in a 450°F oven for 10 minutes or until thoroughly heated. Enjoy as is or topped with sour cream and sliced green onions.
The beauty of twice-baked potatoes is that you can make them the day before serving. Just cover them tightly with plastic wrap or place in an airtight container and store in the refrigerator. Heat in a 450°F oven for 20 minutes or until they are heated through.
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