Twice Baked Potatoes
Potatoes. The number one reason I could never give up carbs. I love them in any form or fashion and twice baked is one I especially love but often forget about.
This is for 2 large russets. Takes about an hour and a half to two hours.
You will need:
- 4 strips bacon
- 1 tsp. salt
- 1/2 TBS pepper
- 2 TBS butter
- 1/2 cup sour cream
- not quite 1/4 cup chopped chives
- 1/2 cup shredded cheddar plus some for topping
Pierce with fork many times all along edges only. Wrap in foil. Bake @ 375 for about an 1 hour and 20 minutes or until soft. Use a thin potholder to gently squeeze them to check for doneness. Leave oven on when they are done. You will be putting them back in.
While potatoes are baking, cook bacon to crispy and set aside on paper towel. Then in a bowl combine, salt, pepper, butter, sour cream, 1/2 cup cheddar cheese, chopped chives. Crumble bacon and add to bowl. When potatoes are done, cut them in half along side (like to make a bowl). Scoop potato out of skin. It’s o.k. if it tears a little. Mix potato into bowl. Mash up and mix. Put skins on baking pan and butt them right up next to each other. Scoop mixture into skins. Top with a little more cheddar cheese. Put back in oven for 10-15 minutes.
(Depending on how much potato there is, you can add a little more sour cream if the mix seems dry.)