spud's twice-baked taters

Ingredients

• Servings: 6
• 6 medium baking potatoes, scrubbed
• 1 teaspoon diamond crystal® kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 stick butter
• 1 cup sour cream
• 6 ounces shredded cheddar cheese, divided
• 1/4 cup cream
• 8 slices bacon, cooked and crumbled
• 6 green onions, chopped, divided

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• place potatoes on a baking sheet and pierce once with a fork. bake for one hour. remove from oven and let cool for about 10 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c).
• slice potatoes in half and scoop the potato flesh into a bowl, leaving some to form a shell. place potato skins in a lightly oiled casserole dish.
• season potato mix with diamond crystal® kosher salt and pepper. add the butter and begin to mash with a fork. add sour cream, half of the cheese, and the cream. continue to mash and stir until creamy. stir in the bacon and half the green onion.
• scoop filling evenly into potato shells, mounding as necessary. sprinkle with remaining cheese and green onion.
• bake until cheese is melted, about 20 minutes. let cool five minutes before eating.