TWICE-BAKED POTATOES
4 servings
Loaded and baked a second time. Feel free to let your imagination run wild with the choice of cheese and seasonings.
Bake:
- 4 small or 2 large russet potatoes (2 to 2½ pounds)
Meanwhile, combine in a small bowl:
- ½ cup grated sharp Cheddar (2 ounces)
- 4 tablespoons butter, softened
- ¼ cup sour cream
- (4 slices bacon, cooked until crisp and crumbled)
- 2 green onions, minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
When the potatoes are tender, leave the oven on. Halve the potatoes lengthwise and scoop out the flesh, leaving a ¼-inch-thick shell. Mix the potato flesh with the cheese mixture to combine. Place the potato shells in a baking dish and fill with the cheesy potato filling. Bake until the cheese is melted and the potatoes are browned, 15 to 20 minutes. If desired, broil briefly to brown the tops.