Twice-Baked Potatoes

By boscobojo

Ingredients

• 8 baking potatoes, washed
• 3 Tbl canola oil
• 2 sticks salted butter
• 1 cup bacon bits (fry your own)
• 1 cup sour cream
• 1 cup Cheddar or Jack cheese, plus more for topping
• 1 cup whole milk
• 2 tsp. seasoned salt
• 3 green onions, sliced
• Freshly ground black pepper

Preparation

Step 1

Preheat oven to 400 degrees.

Place the potatoes on a baking sheet. Rub them with oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

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. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.