Potatoes are one of my favorite foods. They are so good. There are so many ways to have a potato, all very delicious. This was no exception. My husband who hates potatoes, still required BBQ sauce to make it worthy to eat.
Twice Baked Potato
4 large Baking Potatoes
8 slice Bacon
1 cup Sour Cream
1/2 cup Milk
4 Tbsp Butter
1/2 tsp Salt
1/2 tsp Pepper
1 cup Shredded Cheddar Cheese
Preheat oven to 375 F.
Bake potatoes in preheated oven for 1 1/2 hours. I used potato nails to bake mine so they cooked faster. You can just microwave the potatoes instead because its faster and they taste just as good. About three minutes per potato, just check for tenderness. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.
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 leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and bacon. Bake for another 15 minutes.
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 leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and bacon. Bake for another 15 minutes.
