” This is twice-baked potatoes loaded recipe with sour cream, Cheddar cheese, green onions, and crumbled bacon. ”
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.
Chef’s Notes: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 422 calories; 29.5 g fat; 29.3 g carbohydrates; 10.9 g protein; 63 mg cholesterol; 537 mg sodium.