Twice baked potatoes are so AWESOME. I love the variety of things we can do for potatoes, so when you are getting tired or the regular ol’ mashed potatoes and gravy give these a try. They can really go with any other side, or salad or meat you have planned. they are such a hit with all types of people- they can be gluten free, vegetarian, men love them, women love them. KIDS devour them. Seriously people. why wouldn’t you? plus- they are one of those things where a little goes a long way..
I’ll admit baked potatoes can kind of be high maintenance… but I like them for these following reasons
1. They are easy, (even though they take a while) and very hard to screw up
2. Fancy enough for guests (and hard to screw up so you’ll have confidence in your meal)
3. VERY yummy leftovers (so I always make extras.)
- 4 Large Potatoes
- 1 cup of real bacon bits or bacon
- 1 cup sour cream
- 1/4-1/2 cup milk
- 4 Tbs butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 11/2 c shredded cheddar cheese
- a few green onions sliced
Rub your potatoes with a little olive oil and course sea salt.
Bake for 1 hour (or till fork tender) at 400 degrees
If your cooking bacon, do it now. crumble and set aside.
When potatoes are done allow to cool a little.
Slice in half lengthwise and scoop into large bowl. Save skins.
In a large bowl add butter.pile on hot potatoes.with 1/4 cup milk, sour cream, salt and pepper.
Half the cheese, half the bacon, half the onions- MIX.
It the texture is too thick still add remaining milk.
Mix until well blended and creamy. Spoon mixture into skins.
Top with remaining ingredients.
Bake for another 15 minutes or until cheese on top is melted.