My favorite kind are twice baked potatoes. Although this receipe usually calls for them to be dished back into the shell, I put my own twist on the recipe and I think it makes them better anyways.
Start with some large potatoes. I like to judge about 1 potato for each person. If they are super big ones, go with 1 for each 2 people. Wash them real good and then wrap them up in tin foil
Set your oven to 350 degrees and throw them in the oven for about 1 hour, or until cooked. Once they have cooled slightly, unwrap, cut the tops length ways and scoop out the insides. You can try to save the shells, but I like them better without. Your choice.
This is where they get real good. Mix in the butter, sour cream, bacon bits, milk, cheese and green onion is you choice. I don't like green onion so I don't use it. Mix it up real good. I like mine a little lumpy, but whatever consistency you like then go for that! Then either scoop it back in the shells, or into a casserole dish. Throw it back in the oven just long enough to reheat.
Take it out and serve. Whatever is left over put in the fridge, as this makes some great leftovers!
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 8 green onions, sliced, divided
- Preheat oven to 350 degrees F (175 degrees C).
- 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 and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.