Loaded Twice Baked Potatoes
Description
These baked potatoes can be serve as a main or a side dish. They are satisfying, delicious, creamy and full or flavor. It you desire, omit the bacon for a vegetarian dish.
Ingredients
4 large russet potatoes, washed
4 T. unsalted butter
⅓ c. light or regular sour cream
⅓ c. whole milk
½ t. sea salt
½ t. garlic powder
¼ t. freshly ground black pepper
¼ t. paprika
¼ t. onion powder
1 c. Cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
2 T. chopped chives
Directions
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Preheat oven to 400 degrees.
Wrap potatoes in foil or rub them with a little vegetable oil; pierce with a fork; place on a foil lined baking sheet. Bake for 1 hour or until tender.
Remove from the oven; cool for 10 minutes. Reduce oven to 350 degrees.
Cut each potato in half lengthwise; spoon out the inside of the potatoes into a large mixing bowl, taking care not to break the skin. Leave a thin lining of potato for support. Return the potato skins to the baking sheet.
In a large mixing bowl, add butter, sour cream, milk, salt, garlic powder, pepper, paprika, onion powder, ⅔ c. Cheddar cheese and half of the crumbled bacon; mash; mix until combined, but still slightly chunky.
Scoop filling into the shells; top each potato with remaining cheese.
Bake for 20-25 minutes or until the cheese is melted. Remove from the oven. Sprinkle with the reserved bacon and the chives.
Serve immediately.
8 servings.
*The potatoes reheat really well. They can be made in advance, stuff them and then bake them, the second time, right before serving.