Ultimate Twice Baked Potatoes

By izzie

Easiest way to get mixture into shells is to spoon it all into a ziploc bags and snip a corner and squeeze it into shells. To freeze, wrap in plastic wrap and then aluminum foil.

Ingredients

• 4 large baking potatoes
• 8 slices bacon or Hormel real crumbled bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tbsp. butter
• 4 oz. cream cheese
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees.

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done, allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh, add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended until creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.