Ultimate Twice Baked Potatoes
- 8 Baking Potatoes (washed)
- 3 tbsp Canola Oil
- 2 stick Salted Butter (sliced into small cubes)
- 1 Pkg Bacon (chopped and fried)
- 1 cup Sour Cream
- 1 cup Cheddar Cheese
- 1/2 cup Whole Milk
- 2 tsp Seasoning Salt
- 3 Green Onions (chopped)
- Black Pepper (freshly ground)
Preheat the oven to 400 F.
Place the potatoes on a baking sheet. Rub them with the canola oil ad bake for 1 hour, making sure they are sufficiently cooked through.
Remove the potatoes from the oven. Lower the heat to 350 F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell of the potato. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Mash the potatoes into the butter, milk, sour cream, seasoning salt and black pepper. Fold in the bacon, cheddar cheese and green onion.
Fill the potato shells with the filling until they look abundant and heaping. Top each potato with a little more grated cheese and pop them into the oven until the potato is warmed through, approximately 15-20 minutes.
Serve with more sour cream & fresh chives (optional).
TIP: If you plan on freezing the twice baked potatoes, do NOT add the green onions.