Twice-Baked Potatoes
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| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Allergy | Milk |
| Misc | Serve Hot |
Ingredients
- 2 large baked potatoes
- 1/3 cup sour cream
- 1/2 cup grated cheddar cheese
- 2 tablespoons chives or chopped green onions (or a combination of the two)
- 3 Strips bacon (cooked and crumbled)
- 1 tablespoon unsalted butter (optional)
- salt and pepper (to taste)
Directions
| Step 1 | |
| Preheat the oven to 350 degrees. | |
| Step 2 | |
| Slice the potatoes in half crosswise, taking care to not tear the skin. Scoop out the flesh and place it in a bowl, leaving a thin layer in the skin so the skins will not be too fragile. Place the potato skins on a baking sheet. | |
| Step 3 | |
| Mash the potato with a fork. Add the sour cream, cheese (leaving a little bit to sprinkle on the top), chives and/or green onions, butter (if using), bacon, and salt and pepper to taste and stir until thoroughly combined. | |
| Step 4 | |
| Divide the potato mixture among the potato skins. Top with remaining cheese. Bake in the preheated oven for 20-25 minutes. | |
