TWICE BAKED POTATOES
|This image is my own!|
1 cup Butter
1 cup Sour Cream
1 cup Cheddar/Jack Cheese
1 cup Bacon Bits
1/4 tsp Lawry’s Seasoned Salt
milk (if necessary)
Green Onion (optional)
- Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through. The reason you bake them "naked" is so the skin will be nice and firm—and strong enough to hold the filling later. Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out.
- White potatoes are baking, slice two sticks of butter and place them into a large mixing bowl.
- Measure one cup of bacon bits (freshly fried or "picnic" bacon like she calls for...but I did the "freshly fried"), and dump them into the bowl with the butter. Add sour cream.
- Slice potatoes lengthwise and scoop out the insides and add into the bowl with the butter mixture.
- Lay the hollowed out potato shells on a cookie sheet.
- Smash the potatoes with the other ingredients.
- Add seasoned salt, cheese and pepper (to taste) and green onion (optional) and add milk if its too clumpy or hard to work with.
- Fill the hallowed out potato shells.
- Now top each potato with more grated cheddar/jack cheese and pop ‘em in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.
Recipe taken directly from Pioneer Woman. Click HERE to see her step-by-step directions.Pin It