Sour Cream Stuffed Twice-Baked Potatoes

There is enough bacon in these stuffed potatoes to satisfy the most ardent bacon lover.

Prep: 10 min | Bake: 1 hr 20 min | Yield: 12 potato halves

Ingredients

• 6 medium russet potatoes, washed and dried
• Avocado oil
• Kosher salt
• 2 tablespoons butter
• 2 cups shredded Cheddar cheese, divided
• 1 cup cooked bacon, chopped
• 1/4 cup chopped green onion
• 1/4 cup minced onion or dried onion bits
• 1 1/2 cups sour cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat oven to 400 degrees F.
2. Drizzle potatoes with avocado oil and sprinkle with kosher salt.
3. Place potatoes on center rack in oven. Bake for 1 hour or until done.
4. Remove the potatoes from the oven and cool on a baking rack.
5. When potatoes have cooled, cut an oval on skin and remove. Scoop out inside of potato using a spoon and place in mixing bowl.
6. Add butter and blend using a potato masher.
7. Add 1 1/2 cups of Cheddar cheese, the bacon, green onion, minced onion, sour cream, salt and pepper, mixing well.
8. With a small spoon, stuff mixture into potato skins making sure not to over pack.
9. Place in an ovenproof dish, cover with aluminum foil and heat in the oven at 350 degrees F oven for 15 minutes.
10. Remove foil and sprinkle with remaining 1/2 cup Cheddar cheese.
11. Heat until cheese is melted.
12. Garnish potatoes with sour cream, chopped green onions and additional bacon, if desired.

Attribution

Photo credit: a7/c0ab0004 Baha'i Views / Flitzy Phoebie on VisualHunt