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Twice Baked Potatoes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These creamy and flavorful twice baked potatoes are sure to be a new family favorite. The perfect side for steaks, brisket, ribs, or anything else you are grilling.

Ingredients

  • 2 whole Russet Potatoes
  • 4 slices Bacon
  • 4 Tablespoons Butter
  • 1 ounce, weight Cream Cheese
  • 2 Tablespoons Sour Cream
  • 2 Tablespoons Green Onions
  • ½ cups Cheddar Cheese
  • ¼ cups Milk
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ½ teaspoons Paprika

Preparation

Instructions
•Preheat oven to 425° (218°C).
•Wash and dry potatoes. Apply extra virgin olive oil and coarse sea salt to the entire outside of the potatoes.
•Place the prepared potatoes on a lined baking sheet and cook for 1 hour or until they are tender.
•While the potatoes are cooking, brown the bacon in a skillet over medium heat until crispy or until your desired texture is achieved.
•Dice the green onions. If you want to top the finished potatoes with green onions, dice up a little extra.
•Using a knife, cut each potato in half lengthwise. Scoop out the insides of the potatoes, making sure not to tear the skin, into a large mixing bowl. Leave a small layer of potato in tact for support.
•Blend the scooped out potato with all the other ingredients until well combined. Spoon the filling back into the potato shells and top with grated cheese and bacon crumbles.
•Adjust oven temperature to 350°F (176°C) and bake for 10-15 minutes or until cheese is melted on top.
Notes
•You will know your potato is baked all the way when you insert a fork into it and it’s soft all the way through.
•If you don’t have extra virgin olive oil, any oil such as canola or vegetable will work.

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