Super Stuffed Twice Baked Potatoes
Good afternoon! I have a yummy side dish to shared with you all today! These twice baked potatoes are great for a lot of reasons. They can be made ahead of time (They just get better every day!) You can also make a big batch and FREEZE them to help with hurried weeknight meals! Most of all, though, they are DELICIOUS!
- 4 Large Baking Potatoes
- 1/4 cup Olive Oil
- 1 TBSP Kosher Salt
- 8 slices Applewood Smoked Bacon, cooked and crumbled
- 1/4 cup Sour Cream
- 8 oz Cream Cheese, softened
- 1 Stick Butter, softened
- 1/3 cup milk
- 1 tsp Lawry's Seasoning Salt
- 1/2 tsp Black Pepper
- 8 oz shredded Sharp Cheddar Cheese (divided)
- 1/2 cup chopped Green Onions plus more for garnish if desired
Scrub the potatoes well, rinse and dry. Preheat oven to 350 degrees. Pour oil all over the dried potatoes. Sprinkle them with Salt on all sides. Lay the potatoes on the cookie sheet. Use a fork to poke holes across the top of each potato to allow heat to vent. Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. It took mine about 1 hour and 10 minutes, but it depends on the size of the potatoes and how your oven cooks. Remove from oven and allow potatoes to cool enough to handle.
While your potatoes are cooking, cook and crumble your bacon, shred your cheese, chop the green onions and allow the butter and cream cheese to soften. Once Potatoes are cooled, Slice them in half long ways, and scoop out the inside of the potatoes in a large bowl. Add the cooked bacon, Sour Cream, Cream Cheese, Butter, Milk, Seasoning Salt, Black Pepper, half the Cheddar Cheese and 1/2 cup of Green onions. Use a potato masher to get it completely combined. At this point taste your Potatoes to check the seasonings. Scoop the potato mixture back into the potato skins and top with the other half of cheddar cheese and additional green onions if desired. Bake for 10 more minutes or until cheese is melted and potatoes are hot. Enjoy!!!!