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Twice Baked Potatoes

Christmas Tradition. Russet potatoes work best for this recipe. Take the time to dry the potatoes after washing, prick 2-3 times with a fork, rub with oil and sprinkle with salt. It gives the outer shell a delicious crispness. Resist the urge to wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop in the oven. For added crispiness place the empty shells back in the oven while you gather the ingredients for the stuffed potato mixture. Use good quality cheese.

Prep
Cook
Serves 8people
Ingredients
4
russet potatoes
olive oil
salt for sprinkling potatoes
1/3
cup sour cream
2
tbsp butter
1/2
cup Monterey Jack finely shredded
1
cup cheddar finely shredded (reserve 1/4 cup for the tops)
1/4
tsp garlic powder
1/4
tsp onion powder
1/4
tsp salt
1/4
tsp black pepper
1/4
–1/3 cup milk
2
slices crispy cooked bacon chopped
1
scallion thinly sliced
Directions
1.
Preheat oven to 350 degrees. Dry the potatoes after washing, prick 2-3 times with a fork, rub with oil and sprinkle with salt. Place them uncovered on a baking sheet. Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.
2.
In a large bowl add the sour cream, butter, Monterey Jack, 3/4 cup cheddar cheese, garlic powder, onion powder, salt and pepper. Cut potatoes in half lengthwise and gently scoop out the cooked potato leaving 1/3 inch shell all the way around. Add the potatoes to the bowl with the other ingredients and using a hand held mixer blend until smooth. Add milk; the amount of milk may vary slightly so add a little at a time until the mixture is creamy.
3.
Scoop the mixed potatoes back into the shells. Top with a sprinkle of cheddar cheese. Bake at 375 degrees for 15-20 minutes. Remove from oven and top with bacon and scallions.

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