So much better the second time around!

These have pretty much become our new favorite side dish. I am not too sure how my waist line feels about it, but I know my stomach is happy. These are really simple and just so much better than a regular baked potato. Give them a try, and load them up with whatever you fancy. I went the traditional route with these, but they would also be great with some salsa and jalapenos for a Mexican flair.



Twice-Baked Potatoes

2 large baking potatoes
1/4 cup crumbled bacon or bacon bits
1/4 cup of cheddar cheese
2 green onions finely diced
1/2 cup of cour cream
about 1/4 cup of milk (depends on the size of your potatoes)
salt and pepper to taste

Wash the potatoes well and prick all over with a fork.
Bake the potatoes until soft in the oven (about 1 hour at 350) or in the microwave (about 8 minutes in our little microwave)
Remove from heat and let cool. When they are cool enough to handle, cut the potatoes in half length wise. Scoop out their insides being careful to leave the skin in tact, kind of resembling a hollowed out boat.
Combine the potato's flesh with the bacon, cheese, onions, sour cream, salt and pepper, and enough milk to make creamy. I like to mash these together by hand so they retain some of their texture, but if you want them super creamy you can use a hand mixer.
Fill the potato skins with the potato mixture and sprinkle a little cheese on top. Bake in a 450 oven for 10-15 minutes, or until tops begin to brown. Enjoy!!