Twice Baked Potatoes

By ccavaletti

Ingredients

• 8 medium Russet baking potatoes
• 2 Tbsp butter
• 1 c sour cream
• 2-1/2 c shredded sharp Cheddar cheese, divided
• 1/4 c heavy cream
• 1/2 c milk
• salt and pepper to taste
• 4 strips bacon, cooked and diced
• 3 green onions, finely chopped

Details

Servings 8

Preparation

Step 1

Pierce potatoes with a fork, wrap in foil, and bake at 400º for 1 hour or until soft. Cool 10 minutes.

Slice off top 1/3 of each potato lengthwise. Hollow skins with a spoon, leaving about 1/4" of the potato inside.

In a bowl, combine potato interior, butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt and pepper. Mash until smooth. Stir in bacon and onions.

Fill each potato skin with mixture and top with remaining cheese.

Bake at 350º for 15 minutes or until cheese has melted.

From a Daisy Sour Cream ad.