Twice Bake Potatoes

Whoever thought to bake potatoes twice? Scooping out the insides, mixing with the good stuff (i.e., butter, sour cream, cheese, thick-cut bacon crumbles, and scallions) and loading it all into the skins for a second stint in the oven makes for one special dinnertime side.

8 baking potatoes, washed

3 tablespoons canola oil

2 sticks salted butter

1 cup bacon bits ( fry your own!)

1 cup sour cream

1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping

1/2 cup whole milk

2 teaspoons seasoned salt

3 green onions, sliced

Freshly ground black pepper

Preheat the oven to 400 degrees F.

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.

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 degrees F.

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.

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.)

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.

Ree Drummond Recipe

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