Twice Baked Potatoes
These twice baked potatoes take all of the tasty ingredients you’d see in a ‘loaded potato skin’ and put them inside the potato… not gonna lie, they’re hard to resist.
INGREDIENTS
- 5 large Russet potatoes, scrubbed and pricked all over with a fork
- Approximately 1/3 cup sour cream
- Approximately 1/3 cup milk (add it in slowly, and stop when you’ve reached your desired consistency)
- 4 tbsp butter
- 1/2 cup cheddar cheese, shredded (or more if you desire)
- 5 strips of bacon, chopped
- Handful of chopped fresh chives
- Salt and pepper to taste
- Olive oil
HOW TO MAKE IT
- Preheat the oven to 450°F
- Rub with potatoes with olive oil and put them on a baking sheet, bake them in the oven for 1 hour
- While the potatoes are baking, fry the chopped bacon in a skillet until it’s crispy and transfer onto a paper towel-lined plate
- When the potatoes are done, let them cool off and then cut a large wedge out of the top of the potato and carefully scoop out the inside of the potato, leaving about 1/4 in. border of the potato inside the skin
- Mash the scooped potato with a potato masher or ricer and add in the sour cream, milk, butter and and cheddar cheese
- Season with salt and pepper and throw in the freshly chopped chives and bacon bits in the end
- Fill the potato skins with the mashed potato mixture – you want the filling to be mounded up over the skins
- Place the potatoes back on the baking sheet and put them back in the oven (still heated at 450°F) for 15 minutes or until heated through
