Is there anything better than a twice baked potato? Like, if it's good the first time, how much better does it get the second time? WAAAAAY better, my friend!
- 8 baking potatoes, washed
- 3 tablespoons canola oil
- 2 sticks salted butter
- 1 cup bacon bits ( fry your own!)
- 1 cup sour cream
- 1 cup Sharp Cheddar or Jack cheese (or a mix of both), plus more for topping
- 1/2 cup whole milk
- 2 teaspoons Lawry's seasoned salt (or kosher salt or, even better, Maldon salt)
- 5 green onions, thinly sliced
- Freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through. You should be able to easily pierce them with a fork.
Slice the butter into 1/2 inch pieces. Place in a large mixing bowl and add the bacon bits and sour cream.
Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the skin. Leave a small rim of potato intact for support. Lay the hollowed out potato skins on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
Fill the potato skins with the filling. I like to fill the skins so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.