Makes 4 (1/2 potato) Servings

Twice Baked PotatoIngredients:
2 medium russet potatoes
1/4 cup vegetable oil
4 Tbsp butter
2 cups sour cream, divided
1/4 cup half-and-half
1 cup shredded sharp Cheddar cheese, divided
4 teaspoons chopped green onions, divided
2 Tbsp coarse salt (Kosher or Sea Salt), divided
2 tsp ground black pepper, to taste.
4 strips bacon, cooked, drained, and crumbled, divided

Directions:
1. Heat the oven to 400° F
2. Scrub the potatoes and pat dry with a paper towel
3. Rub each potato with vegetable oil and sprinkle all sides with course salt (or ROLL them in salt!)
4. Arrange the potatoes on a baking sheet and poke several vent holes through the skin
5. Bake until tender (about 1 hour), remove from oven and place on cooling rack
6. Meanwhile, cook the bacon, cool, crumble and set aside
7. When cool enough to handle, cut the potatoes in half lengthwise
8. Scoop the center of the potatoes into a bowl, leaving enough potato to hold the skins together (about 1/4 inch)
9. Mix the scooped potatoes with the butter, then 1 cup sour cream, half-and-half, and half of the chopped green onions
10. Add salt and freshly ground black pepper, to taste, and spoon the mixture back into the potato skins
11. Bake 15 minutes (or until the potatoes just begin to brown), remove from oven and sprinkle with cheddar cheese
12. Bake the potatoes another 10 minutes until the cheese melts. Remove from oven and place on cooling rack
13. Top with bacon, chopped onion, and a tablespoonful of sour cream

Larry E VaughnThis recipe make four servings out of two potatoes. If you have hardy appetites at your house, don’t slice them, just cut the skin off the top with a knife, scoop out the interior, mix it up, and put it back in! This technique with russet potatoes creates a skin that will hold up to this kind of handling without falling apart. Other, waxier potatoes, won’t crisp up as well, and the skins may be too fragile to serve as twice baked potatoes. We use the same technique to create some delicious potato skins to serve as appetizers, or serve three or four as a side dish. The recipe is located here.