Twice Baked Potatoes
Full loaded and baked with a crispy, salty skin. These are a family favorite. Perfect for any holiday or dinner side dish.
Ingredients
- 2 large russet potatoes
- 3 slices bacon
- ¼ cup milk
- ¼ cup sour cream
- 2 ounces butter
- salt as needed
- pepper as needed
- 2 green onions sliced
- ½ cup cheddar cheese shredded
- 1-2 tablespoons olive oil
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat your oven to 450°F. Scrub the potatoes in water to clean them. Dry them, pierce all over with a fork (about 5-6 times) then cover them entirely with a little olive oil and kosher salt.
- Place them on a baking sheet and into to the oven for about an hour, or until they are fully cooked. You can check if they are done by gently squeezing the potato, it should give a little and not be hard.
- While the potatoes are baking, you can start cooking the bacon. You want fully cooked and crispy pieces of bacon. Either cook them in the oven with the potatoes for 20 minutes or fry them in a pan on the stove for about 10 minutes.
- When they are done, set them on a paper towel to drain off the grease. Cut into small pieces and set aside.
- Once the potatoes are fully cooked, take them out of the oven. Allow the potatoes to cool for 10 minutes. Slice the potatoes lengthwise and scoop out the inside of the potato and place it into a bowl. Place the potato skin back onto the baking sheet.
- Add the milk, butter, and sour cream to a small saucepan, and heat over medium low heat just until the butter is melted.
- Mash the potatoes and add in the milk mixture. Now fold in the bacon, green onions and shredded cheese. Salt and pepper to taste.
- Scoop the filling back into the potato skins and place in a 350°F oven for 20 minutes. Enjoy!
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