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The great thing about twice baked potatoes is, precise measurements really aren’t necessary. Adding the ingredients really should be an organic process: just taste the mixture and add more of whatever you think it needs.
Wash and place potatoes on a cookie sheet. Bake at 400º for 1 hour, 15 minutes.
Slice butter into pats. Place in large mixing bowl. Mix in Bacon Bits and sour cream.
Remove potatoes from oven and cradle in dish towel. Slice potato in half lengthwise. Scoop insides into the bowl (careful not to tear the skin). Lay hollowed out shells on cookie sheet.
Using a potato masher, smash potatoes with other ingredients. Add Lawry’s seasoned salt, cheddar/ jack cheese and mix well. Add black pepper to taste. Add 2/3 of a sliced green onion (optional – skip this step if you plan on freezing leftovers).
Fill the potato shells generously and top each with more grated cheddar/jack cheese. Bake at 350º for 15 to 20 minutes.