Twice-Baked Potatoes
This is one of my favorite "go-to" side dishes when company comes over. You can make them a day ahead of time -- just do the final baking right before serving.
Ingredients
- 4 ea. russset potatoes, washed and pierced
- 2 Tbsp. sea salt
- 2 Tbsp. butter
- ½ c. sour cream
- 1 c. shredded sharp cheddar cheese
- ½ tsp. paprika
- ¼ c. crumbled bacon
- ¼ c. green onion, chopped
Instructions
- Rub the outside of each potato with ½ tablespoon of salt.
- Wrap each potato in aluminum foil and bake in a 400 degree oven for about 1 hour, or until the potato pierces easily with a fork.
- Cut the top 1/4 off of each potato and reserve.
- Carefully remove the inside of the potato, leaving about 1/4 inch thickness inside the potato shell.
- Combine the inside of the potato with the remaining ingredients.
- Carefully fill the potato shells with the filling and replace the potato "cap" that was sliced off.
- Bake at 350 degrees for 30 minutes.
