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
salt and pepper
strips bacon; cooked crisp; chopped
1 1/2 cups
cheddar cheese; grated
green onions; sliced
In This Recipe
Pre-heat oven to 375
Coat potatoes with olive oil, salt and pepper. Wrap in aluminum foil and place on long metal skewer.
Bake potatoes for about an hour or until soft.
Remove potatoes from oven, unwrap and let cool briefly. Cut potatoes in half the long way and scoop out insides into a mixing bowl.
Add melted butter, sour cream, and half the bacon, and mash. Fold in green onions and 1 cup cheese. Salt and pepper to taste.
Refill potato skins with mixture; top with cheese and the remaining bacon, bake at 375 for 30 minutes.
Remove from oven and let cool for a few minutes - they'll be extremely hot.