Twice-Baked Potatoes

Growing up I loved it when my mom would make twice-baked potatoes. They were my favorite! Who doesn't love potatoes, bacon and yummy cheese? This recipe can be found in my Volume 1 cookbook.

Author: Annie McDaniel

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EASY TWICE BAKED POTATOES

Growing up I loved it when my mom would make twice baked potatoes. They were my favorite! Who doesn't love potatoes, bacon and yummy cheese?

Ingredients

• 6 large russet potatoes
• 8 slices of bacon, cooked and crumbled (You can also use 1/2 cup real bacon bits)
• 1 cup sharp cheddar cheese, grated
• 4 green onions, diced
• 1/2 cup sour cream
• 6 tablespoons unsalted butter
• Black pepper, to taste

Instructions

1. Preheat oven to 375°. Wash potatoes and prick with a fork or knife several times. Place potatoes in oven and bake until completely cooked through, about 1 hour. Remove from the oven and cool 5 minutes. Lower the oven temperature to 350°.
2. Use a paring knife to cut each potato in half. Use a small spoon to remove the flesh from the potatoes to a bowl. Reserve a small sprinkling of the cheese, bacon and green onions.
3. Mash the potatoes with sour cream, butter, cheese, green onions, and some salt and pepper, then fold in the bacon. Add the potato filling evenly back into the skins, dividing equally.
4. Sprinkle each potato with the reserved cheese, bacon and green onions. Place each potato back in the oven on a baking sheet and bake until heated through and golden, about 25 minutes.