Twice baked potatoes have always been a favorite with my family. There are certain ways such as using kosher salt on the outside that makes them THAT much better. You can pair these with your favorite meat (steak and pork are great!) These also freeze great so make them in big batches to save time.
For the potato filling:
- 1/3 cup half and half or 2% milk
- 6 Tbsp of butter
- 1 cup of shredded cheese
- 1/4 cup of sour cream
- 1/2 tsp kosher salt
- Bacon pieces/bacon bits
- 1/4 tsp of pepper
- Chopped green onions
- Preheat oven to 400 degrees and line a cookie sheet with aluminum foil. Scrub the potatoes under running water and dry them off.
- Pierce the potatoes with a fork or knife a couple times. Drizzle olive oil on top of each potato and rub it in. Top with some kosher salt.
- Bake for an hour in the oven.
- Let the potatoes cool or use an oven mitt to hold them while cutting the top part off.
- Use a knife and go around the inside edges of the potato then scoop it out with a spoon.
- Mash the potatoes in a bowl and add in the sour cream, half & half, butter, and the salt & pepper.
- If you want them creamier use a hand or kitchen aid mixer. Scoop them back into the potato skins then top with some cheese, bacon, and green onions.
- Bake at 375 degrees for about ten to fifteen minutes or until the cheese is melted.
- Put a dollop of sour cream on top and you’re ready to eat!
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