8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your very own!)
one cup sour cream
one cup Cheddar or Jack cheese (or a mix of the two), plus far more for topping
1 cup complete milk
2 teaspoons seasoned salt
three green onions, sliced
Freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Spot the potatoes on a baking sheet. Rub them with the canola oil and bake for one hour, creating sure they are sufficiently cooked by means of.
- Slice the butter into pats. Location in a large mixing bowl and add the bacon bits and sour cream. Eliminate the potatoes from the oven. Decrease the heat to 350 degrees F.
- With a sharp knife, reduce each and every potato in half lengthwise. Scrape out the insides into the mixing bowl, becoming careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
- Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and combine together nicely. (Essential: If you prepare to freeze the twice-baked potatoes, do NOT add the green onions.)
- Fill the potato shells with the filling. I like to fill the shells so they appear abundant and heaping. Leading every single potato with a minor more grated cheese and pop ’em in the oven until the potato is warmed by way of, 15 to twenty minutes.
2011 Ree Drummond, All Rights Reserved
My Personal Notes
Fall Entertaining Guidebook
Hunting for One thing Else?
Let’s Get Cooking!