Twice Baked Potatoes
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 8
- salt to taste
- 1/2 cup milk
- 1 cup sour cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- vegetable oil
- 8 slices bacon
- 8 green onions sliced
- 4 large baking potatoes e.g. russett
- 4 tbsp butter softened, cut in small cubes
- 1 cup cheese shredded; i like a blend of cheddar and mozzarella
- Carbohydrate 35.3477536533849 g
- Cholesterol 61.4107481247175 mg
- Fat 27.4530266762496 g
- Fiber 4.45672924033801 g
- Protein 12.518678172146 g
- Saturated Fat 13.2716233086418 g
- Serving Size 1 1 Serving (289g)
- Sodium 839.504888240662 mg
- Sugar 30.8910244130469 g
- Trans Fat 2.30660975223268 g
- Calories 434 calories
Preheat oven to 350 degrees F. Brush potatoes with vegetable oil and sprinkle liberally with salt. Wrap in foil. Bake potatoes in preheated oven for 90 minutes, or until they are soft when poked with a fork. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Avoid ripping the skin by leaving 1/4 inch of potato on the skin. In a medium bowl, combine the potato flesh, sour cream, milk, butter, salt, pepper, and 3/4 of the cheese. Mix with a hand mixer until well blended and creamy. Add 3/4 of the green onions and 3/4 of the bacon and mix well. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.
