What’s your favorite thing about mashed potatoes?
All that cream and butter smashed in, right?
So, what’s your favorite thing about loaded baked potatoes?
All that deliciousness piled on top.
Am I right?
Bacon, cheese, sour cream, butter, chives … the list goes on.
Now imagine a world where you can have it all.
You don’t have to.
It’s called the twice-baked potato.
Good lord, get me a fork.
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk (or half and half)
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese, divided
- 8 green onions, sliced, divided (or a nice bunch of chopped chives)
- 1/4 cup ranch dressing (preferably Hidden Valley from-the-packet made)
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour. (It always takes me, like, an hour and a half, for some reason.)
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, ranch, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
[Source: Slightly altered from AllRecipes.com]