Twice-Baked Potatoes with Bacon|Print

Servings: 12

Baking potatoes

8, washed

Canola oil

3 tbsps

Salted butter

2 sticks, sliced into pats

Seasoned salt

2 tsps

Green onions

3, sliced

Ground black pepper

to taste

Bacon bits

1 cup, fried

Sour cream

1 cup

Cheddar cheese

1 cup, plus more for topping

Whole milk

1 cup

Twice-Baked Potatoes with Bacon

Prep:

30 m

Cook:

1 h 20 m

Ready in:

1 h 50 m

Preheat oven to 400° F (200° C/Gas mark 6).
Arrange potatoes on a baking sheet. Rub them with oil. Bake in the preheated oven for 1 hour, until cooked through.
In a large bowl, combine butter, bacon, and sour cream.
Remove the baked potatoes from the oven. Then, lower the heat to 350° F (180° C).
Cut potatoes in half lengthwise. Scrape out the insides of the potatoes into the bowl. Make sure to leave a small rim of potato intact. Lay the shells on a baking sheet.
Smash potatoes into the sour cream mixture. Add Cheddar cheese, milk, salt, sliced onions, and pepper to taste. Mix.
Fill the shells with the mixture. Top with cheese.
Bake for 15-20 minutes. Enjoy your Twice-Baked Potatoes!