Twice Baked Potatoes

Something great and convenient about a twice baked potato. They can be made ahead and reheated right before time to eat. I served these with a wonderful Beef Tenderloin. With a family the size of mine it is a wonderful and easy dish. I have a son who doesn't like cheese. This pic is what his looked like. Had paprika on the top to help brown it. I just used salt, pepper, milk, butter, green onions and bacon in his. Simple and he loved it. The following recipe is for the real people in the world who love and appreciate CHEESE! I swear he was switched at birth. How much of each ingredient you use is really a personal taste preference. Play with it and make it your own.

Adapted from Pioneer Woman recipe.

Twice Baked Potatoes

8 baking potatoes (this serves 16 people. I consider 1/2 a potato a serving. So adjust accordingly. We love leftovers at my house. So I always make more than what we will need. We will have these with a salad for lunch the next day.)

3 Tbl. canola oil (for rubbing outside of potatoes with)

2 sticks butter, melted

1 cup or so of cooked bacon bits. ( I use apple wood smoked bacon cut and fried crisp)

1 cup sour cream

1 cup cheddar cheese and a little more for the top

1/2-1 cup milk

2 tsp. seasoned salt (we use Lowery's. No MSG)

3-6 green onions sliced thin (how much you use is a personal taste thing.)

pepper

Heat oven 400 degrees. I used huge baking potatoes from Costco. Wash the potatoes and dry them off. Oil the outside skin with the canola oil and place on baking sheet. Bake about one hour till cooked through. Let cool and slice in half and scoop out the potato leaving about a 1/4 inch wall of potato in the shell for stability.

Mix all ingredients with the potato and then refill the shells. Top with a little more shredded cheese (at this point you can put in fridge if making them early and pull out and let warm up slightly and heat for dinner.) and bake at 350 degrees till heated through and cheese is melted and bubbly/brown on top. About 15-20 minutes.