Twice Baked Potatoes

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Twice Baked Potatoes | This Is Why I’m Full

Over the last month or so the hubby and I have been buying and eating a LOT of potatoes, and  as far as I am concerned there is no potato dish that isn’t a good potato dish and Twice Baked Potatoes happen to be one of my favorite ways to eat potatoes!
We made these delicious potatoes twice in a week and then I thought why just make them with bacon and green onions, why not make different ones, and so we bring you a new daily event this week! Our first Potato-Palooza! We will be posting a new Twice Baked Potato or other potato recipe every day this week! We hope you have as much fun making them as we did!
Let us know what you think of our Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

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Twice Baked Potatoes

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Print Recipe

• Courseappetizer
• CuisineAmerican

Servings	Prep Time
8 -16	60 minutes

Cook Time

20 minutes

Servings Prep Time 8 -16 60 minutes

Cook Time 20 minutes

Twice Baked Potatoes Yum Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Courseappetizer CuisineAmerican Servings Prep Time 8 -16 60 minutes Cook Time 20 minutes Servings Prep Time 8 -16 60 minutes Cook Time 20 minutes

Ingredients

• 8 large baking potatoes washed
• 3 tbsp canola oil
• 2 stick salted butter
• 1 cup Bacon bits
• 1 cup Sour cream
• 1 cup Cheddar or Jack cheese
• 1/2 cup whole milk
• 2 tsp seasoned salt
• 1 tbsp Black pepper

Servings: -16

Units:MetricUS Imperial

Instructions

1. Preheat the oven to 400 degrees F.
2. Place the potatoes on a baking sheet.
3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
4. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream.
5. Remove the potatoes from the oven.
6. Lower the heat to 350 degrees F.
7. With a sharp knife, cut each potato in half lengthwise.
8. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
9. Lay the hollowed out potato skins on a baking sheet.
10. 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.
11. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
12. Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
13. Enjoy!

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