Cheesy and Savory Twice-Baked Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  8 Potato medium or 1.7kg

• Oil

  Larry's Giant Subs

  3 tablespoon or 300g

• Butter

  Unsalted

  2 stick or 226g

• Thai Meals, Stir Fry Vegetables & Jasmine Rice, vegan

  Tasty Bite

  100g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  16 tbsp or 48g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Salt

  Table

  2 tsp or 12g

• Onions

  Sweet, raw

  3 onion or 993g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400°F.
2. 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.
3. Slice the butter into pats. 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°F.
4. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
5. 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. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
6. Fill the potato shells with the filling. I like to fill the shells 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.

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