Twice Baked Potatoes
Baked Yukon Gold potatoes are topped off with a creamy mixture of potatoes, sour cream, bacon, chives and cheese.
Yields: 4 servings
| 4 | medium Yukon Gold potatoes, or other baking potatoes |
| 1/3 | cup sour cream (more or less, depending on the size of the potatoes |
| 1 | tsp. salt |
| 1/2 | tsp. black pepper |
| 1/4 | cup cheddar cheese, grated |
| 2 | tbs. fresh chives, chopped |
| 2 | tbs. cooked bacon, chopped |
Clean the potatoes and prick the skins. Either bake the potatoes in the oven at 425 degree for 45 minutes or in the microwave for 8 minutes until almost completely cooked through.
Slice each potato lengthwise and scoop out the insides with a spoon. Put the scoopings in a bowl and add the sour cream, salt and pepper. Adjust seasonings as needed.
Place the potato shells on a baking sheet. Spoon the mixture back into the potato shells. Carefully layer cheese, bacon and chives on each of the potatoes.
Bake in a 400 degree oven for 15 minutes or until the cheese is melted.
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