LOADED TWICE BAKED POTATOES
Ingredients
- 6 medium baking potatoes
- 1½ teaspoons coarse salt
- ½ cup cream cheese spreadlved
- ¼ cup butter, softened
- 1/3 cup milk
- 1 cup shredded sharp cheddar cheese (4 ounces)
- 6 slices bacon, crisply cooked, crumbled
- 2 green onions, chopped
- ½ teaspoon table salt
- ½ teaspoon pepper
- Sour cream, optional
Instructions
Heat oven to 425 degrees. Prick potatoes with fork, place in 1-gallon resealable food storage plastic bag. Add oil and coarse salt, seal bag and turn to coat potatoes. Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool. Reduce oven temperature to 350 degrees. Cut thin slice off top of each potato, discard. Scoop pulp into large bowl, leaving shells intact. Add cream cheese spread, butter and milk to pulp in bowl, mash with potato masher or electric mixer on low speed. Stir in cheese, bacon, onions, table salt and pepper. Spoon into potato shells. Return to cookie sheet. Bake 30 minutes or until thoroughly heated. Serve with a dollop of sour cream.
