Twice-baked Potatoes

We love twice-baked potatoes! I usually make a whole recipe 6 whole potatoes (12 halves) and freeze what I have left. They freeze great, and are just as good when reheated. To bake from frozen I usually stick them in a 400 degree oven and bake for about 45 minutes. But if you are baking something at 350 they will do fine at that temperature too, just bake them a little longer!

What you will need...

6 large baking potatoes

2 tablespoons olive oil

3 tablespoons milk

3 tablespoons butter

1 cup sour cream

10 ounces grated sharp Cheddar cheese

1 tablespoon garlic salt

Salt and Pepper

6 slices bacon, cooked and crumbled

1/2 cup finely chopped green onion

Directions:

Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes in a 400 degree oven, or until done. Remove the potatoes from the oven and cut them in half lengthwise.

Scoop out the potato flesh, leave a nice rim around the skin of the potato. In a mixing bowl add the potatoes, milk, butter, sour cream, cheese (save some cheese to sprinkle on top of each potato) garlic salt, and salt and pepper to taste. Mix with electric mixer until creamy. Divide the mixture evenly and spoon it back into the potato shells. Sprinkle with leftover cheese, bacon, and green onions.

Return to 350 degree oven for 15 minutes.

I am joining Michael at http://designsbygollum.blogspot for another great FOODIE FRIDAY. Make sure to stop by and see what all the other Foodie's are cooking this week!