Twice-baked spuds are always crowd-pleasers, but serve them on a cold day, and they're somehow twice as tempting. Serve with all your favorite toppings, including chives, bacon bits, sour cream, and lots and lots of cheese.
Ingredients
-
Canola oil
-
8 medium-size baking potatoes (about 4 lb.)
-
1/2 cup butter, cut into slices
-
1 cup sour cream
-
8 thick-cut peppered bacon slices, cooked and crumbled
-
1/2 cup milk
-
1/2 teaspoon seasoned salt
-
1/2 teaspoon pepper
-
2 cups grated sharp Cheddar cheese
-
2 green onions, sliced
Description
-
Preheat oven to 400°. Rub potatoes with oil. Bake on a baking sheet 45 to 50 minutes or until potatoes are tender and skins are crisp.
-
Meanwhile, stir together butter and next 5 ingredients in a large bowl.
-
Remove potatoes from oven, and let cool 15 minutes. Reduce oven temperature to 300°. Cut warm potatoes in half lengthwise; carefully scoop out pulp into bowl with butter mixture, leaving shells intact.
-
Mash pulp and butter mixture together using a potato masher. Stir in 1 cup cheese, green onions, and seasoned salt and pepper to taste. Spoon mixture into potato shells; place on baking sheet. Sprinkle with remaining 1 cup cheese.
-
Bake at 300° for 15 to 20 minutes or until cheese is melted and potatoes are thoroughly heated
