Twice Baked Potatoes (Craig Bundren)

By LADONMANK

Ingredients

• 8 medium Russet potatoes
• 4 strips bacon, cooked and crumbled
• 3 scallions, finely chopped
• 2 1/2 cups sharp cheddar cheese, shredded
• 1 stick unsalted butter
• 1 cup Sour Cream
• 1/4 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon salt
• 1 teaspoon pepper

Details

Servings 8
Preparation time 20mins
Cooking time 21mins
Adapted from daisybrand.com

Preparation

Step 1

Preheat the oven to 400 degrees.

Thoroughly wash and dry the potatoes.

Wrap the potatoes in aluminum foil and bake for 30 minutes.

Remove from the oven. Poke holes in the potatoes and return to the oven for another 30 minutes or until easily pierced with a fork.

Meanwhile, fry and crumble the bacon. Chop the scallions.

Remove the potatoes and cool for 10 minutes.

Lower the oven temperature to 350 degrees.

Slice off the top 1/3 of each potato lengthwise. Holding each potato with a clean towel, hollow out the potato skins with a spoon leaving about 1/4 inch of the potato on the inside to prevent it from falling apart during baking.

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

Fill each potato skin with the mashed potato mixture. Top with the remaining 2 cups of Cheddar cheese.

Bake for 15 minutes or until cheese melts. Top with additional dollops of sour cream, if desired, and serve immediately.