Twice-Baked Potatoes
Vegetables
Photo: Heather Bilyeu
Submitted by Heather Bilyeu
Ingredients
- 4 russet potatoes, about 1 lb each
- ¼ C sour cream
- ¼ C milk
- 2 Tbsp butter
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- ¼ tsp white pepper
- 4–6 pieces of bacon, cooked and crumbled into bits
- 3–4 oz cheddar cheese, grated
- 2–3 tsp chives, finely minced for garnish
Directions
Preheat oven to 400°. Scrub potatoes and pierce with a fork. Place on a baking sheet and bake 45–60 minutes, until fork-tender. Remove from oven and reduce heat to 350°. Slice potatoes in half lengthwise and scoop out insides, leaving skins about ¼ inch thick. Place skins back on baking sheet and transfer scooped flesh to a large bowl. Add sour cream, milk, butter and seasonings. Mash until smooth, then fold in bacon bits. Spoon filling evenly into potato shells. Top each with shredded cheese and bake 15–20 minutes. Remove from oven, sprinkle with chives and any remaining bacon and serve immediately. Serves 8.
