Twice Baked Potato
A delicious filling of mashed potatoes stuffed inside a crispy potato skin.
Servings 4
Ingredients
- 2 whole Russet Potatoes
- 4 slices Bacon
- 4 tablespoons Butter
- 1 ounce Cream Cheese brick style
- 2 tablespoons Sour Cream
- 2 tablespoons Green Onions
- 1/2 cup Cheddar Cheese
- 1/4 cup Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Paprika
Instructions
- Preheat oven to 425° (218°C).
- Wash and dry potatoes. Apply extra virgin olive oil and coarse sea salt to the entire outside of the potatoes.
- Place the prepared potatoes on a lined baking sheet and cook for 1 hour or until they are tender.
- While the potatoes are cooking, brown the bacon in a skillet over medium heat until crispy or until your desired texture is achieved.
- Dice the green onions. If you want to top the finished potatoes with green onions, dice up a little extra.
- Using a knife, cut each potato in half lengthwise. Scoop out the insides of the potatoes, making sure not to tear the skin, into a large mixing bowl. Leave a small layer of potato in tact for support.
- Blend the scooped out potato with all the other ingredients until well combined. Spoon the filling back into the potato shells and top with grated cheese and bacon crumbles.
- Adjust oven temperature to 350°F (176°C) and bake for 10-15 minutes or until cheese is melted on top.
Notes
You will know your potato is baked all the way when you insert a fork into it and it's soft all the way through.
If you don't have extra virgin olive oil, any oil such as canola or vegetable will work.