THE ULTIMATE TWICE BAKED POTATOES

YOU’LL NEED:

4 Large baking potatoes
8 Slices bacon
1 C. sour cream
1/4 To 1/2 cup milk
4 Tbsp. butter
1/2 Tsp. salt
1/2 Tsp. pepper
1 C. shredded Cheddar cheese, divided
8 Green onions, sliced, divided

HOW TO MAKE:

1-Preheat oven to 350 degrees.
2-Bake potatoes in preheated oven for 1 hour.
3-You can just microwave the potatoes instead because it is way faster and they taste just as good.
4-About three minutes per potato, just check for tenderness.
5-So if you are cooking 4 potatoes in the microwave you will need to cook them for at least 12 minutes.
6-Make sure to poke holes in the potatoes with a fork before microwaving so that they don’t explode.
7-Meanwhile, place bacon in a large, deep skillet.
8-Cook over medium high heat until evenly brown.
9-Drain, crumble and set aside.
10-When potatoes are done allow them to cool for 10 minutes.
11-Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it’s shape; save skins.
12-To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want.
You don’t want them too runny).
14-Mix with a hand mixer until well blended and creamy.
15-Spoon the mixture into the potato skins.
16-Top each with remaining cheese, green onions and bacon.
17-Bake for another 15 minutes at 350 degrees.

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