The first time I had twice baked potatoes was at one of the first dinners I had at the Harward home. I thought they were awesome!! Who would have thought to bake a potato scoop out the insides mash them up put it back into the potato skin shell and put cheese on top?! Genius!!
These pictured above are what I would consider loaded baked potatoes, they have sour cream, milk, bacon, butter, and green onions.
We had these as part of our Christmas Eve dinner with friends. They did not disappoint. And, of course, the Hubby loved them. He loves anything that has bacon in it....well almost. He wasn't too fond of bacon chocolate chip cookies.
These potatoes are a great side dish to your dinner plans!
8 baking potatoes, scrubbed clean
8 slices thick-cut bacon, fried
1/2 pound (2 sticks) butter, cut into slices
1 cup sour cream
1/2 cup milk
1/4 to 1/2 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon black pepper
2 cups grated sharp cheddar cheese
2 green onions, sliced
Preheat oven to 400 degrees.
With a paper towel, rub the outside of the potatoes with canola oil.
Place the potatoes on baking sheet and bake for 45 minutes, or until the potatoes are cooked inside and the skins are slightly crisp. Turn the oven down to 300 degrees.
Dice the fried bacon into bits.
Throw the butter, sour cream, bacon, milk, seasoned salt, and pepper into a large bowl.
While the potatoes are still hot, hold each potato in a towel and cut in half lengthwise.
With a large spoon, scrape out the inside into the bowl with the other ingredients.
Repeat until all the potatoes have been scraped. Reserve the potato shells on a large baking sheet.
Use a potato masher to mix the ingredients together.
Stir in 1 cup of the grated cheese.
Slice the green onions and add them to the bowl. Stir, taste, and adjust the seasonings as necessary.
Fill in each potato half with the potato mixture and return to the baking sheet.
Top with the remaining 1 cup grated cheese. Bake for 10-15 minutes until the cheese is melted and the potatoes are hot.