Cheddar and Bacon Twice Baked Potatoes
 
Prep time
Cook time
Total time
 
Serves: 8 servings
Ingredients
  • 4 baking potatoes, washed
  • canola oil
  • kosher salt
  • 2 tbsp butter
  • ½ cup milk
  • ½ cup greek yogurt (sour cream)
  • ½ cup cheddar cheese (and extra for the topping)
  • ½ cup crumbled bacon (bake your own in the oven while it preheats to bake the potatoes!)
  • ½ tsp seasoning salt
  • freshly ground black pepper
Instructions
  1. Preheat oven to 400°F.
  2. Wash, scrub and dry potatoes. Prick with a fork. Rub with canola oil and place on a baking sheet. Sprinkle with kosher salt. Bake for 1 hour and 15 minutes, or until cooked through and soft.
  3. Remove potatoes from oven and allow to cool slightly until you can safely hold them. Lower oven to 350°F. With a sharp knife, cut each potato in half lengthwise. Use a spoon to scrape out the insides of the potatoes out into a bowl, leaving a rim of potato along the skin to give them some support.
  4. In a large mixing bowl, mash together potatoes, butter, milk, greek yogurt, cheddar cheese, bacon, seasoning salt and pepper.
  5. Fill the potato shells with the filling and sprinkle with extra cheddar cheese on top.
  6. Return the potatoes to the oven for 15 minutes or until warmed through. Turn on the broiler and broil the potatoes for 1-2 minutes until the tops are golden and bubbly, watching them carefully.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2016/02/cheddar-bacon-twice-baked-potatoes.html