Twice Baked Potatoes

By srumbel

These potatoes are pure heaven. Seriously . . . pure heaven! I could eat these every single day for the rest of my life and never get sick of them! I ate them for the first time a few years go after I picked up a copy of The Pioneer Woman's Cookbook and I have eaten them countless times since.
I always make extra, because they taste just as good warmed up for several days. They make a great breakfast, lunch and dinner. Oh yeah.
from eatcakefordinner.com

Ingredients

• 4 large Russet potatoes
• 4 slices bacon, cooked & crumbled
• 4 Tbl. butter, softened
• 1/2 c. sour cream
• 1/4 c. milk, give or take
• 1/2 tsp. seasoned salt (I add way more)
• freshly grated black pepper, to taste
• 1 c. grated Cheddar cheese
• 2 chopped green onions, for garnish, opt.

Preparation

Step 1

Wash and pat dry the potatoes. Poke a few holes in each potato, using a fork, and cover tightly with foil. Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through. Remove from oven, carefully remove foil and cool slightly. Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact.

Add the butter, sour cream, seasoned salt and pepper. Mash together using a potato masher. Add enough milk, as needed, to reach desired creamy consistency and stir in the majority of the cheese, reserving a little for topping. Taste and adjust seasonings, if needed. Place the potato shells onto a large baking sheet. Fill each potato shell with the potato mixture and top with reserved cheese. Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot. Garnish with crumbled bacon and chopped green onions.

Jenn's Notes: I usually discard one of the potato shells, so I have a little extra filling for the remaining shells. These are my favorite.