Author Notes
My mother used to make twice-baked potatoes and they were the best thing she did. These are an amped up version of hers (Thanks Mom!). I prefer sharp or extra sharp cheese, but you can use whatever you like. —La452
Ingredients
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2
Russet potatoes
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olive oil
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salt and pepper
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4
strips bacon; cooked crisp; chopped
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1 tablespoon
butter; melted
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1/4 cup
sour cream
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1 1/2 cups
cheddar cheese; grated
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2
green onions; sliced
Directions
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Pre-heat oven to 375
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Coat potatoes with olive oil, salt and pepper. Wrap in aluminum foil and place on long metal skewer.
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Bake potatoes for about an hour or until soft.
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Remove potatoes from oven, unwrap and let cool briefly. Cut potatoes in half the long way and scoop out insides into a mixing bowl.
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Add melted butter, sour cream, and half the bacon, and mash. Fold in green onions and 1 cup cheese. Salt and pepper to taste.
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Refill potato skins with mixture; top with cheese and the remaining bacon, bake at 375 for 30 minutes.
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Remove from oven and let cool for a few minutes - they'll be extremely hot.
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Place next to grilled ribeye and enjoy!
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