I can't believe I haven't blogged a twice baked potato before! I'm pretty sure it's the law to make twice baked potatoes at least a few times a year. I found this recipe from pioneerwoman.com that I tweeked a bit, Ive been making one similar for years. I love the idea of adding the "real bacon bits" that you can just buy in a bag at the store, no bacon mess! I didn't have any this time but they really are amazing.
Twice Baked Potatoes
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter (I only added one, which was plenty)
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk (I used 1/2 cube of cream cheese instead)
2 teaspoons seasoned salt
3 green onions, sliced
1 tsp salt
Freshly ground black pepper to taste
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through. It may take a little longer.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
EnJOY!
