Twice Baked Potatoes

Twice Baked Potatoes

Twice Baked Potatoes

4 large baking potatoes
8 slices bacon (without nitrates or nitrites)
1 cup real sour cream (not low-fat or no-fat)
1/2 cup whole milk (not homogenized or ultra-pasteurized)
4 tablespoons real butter
1/2 teaspoon real sea salt or Redmond Real salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

1. Preheat oven to 350 degrees F. 

2.Bake potatoes in preheated oven for 1 hour. 

3. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. 

4. Remove from pan, crumble bacon and set aside. 

5. When potatoes are done allow them to cool for 10 minutes. 

6. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. 

7. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. 

8. Mix with a hand mixer until well blended and creamy. 

9. Spoon the mixture into the potato skins. 

10. Top each with remaining cheese, green onions and bacon. 

11. Bake for another 15 minutes.

Makes 8 servings.


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Sharon Kaufman
Jesus Christ has been my Savior for 44 years. Robert, the wonderful man that God provided to love me has been my husband for 42 of those years. We have four children, all grown, several with children of their own. Of course that means that we have grandchildren - 10 to be exact, and three great granddaughters. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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