Holy crap these are good! They contain the best of everything; potatoes, cheese, bacon, butter….you take your first bite and you don’t regret anything. These are a great side dish for almost anything and they are packed with so much goodness that you’ll want to make them over and over. 

Ingredients:

4 medium russet potatoes

6 slices bacon, cooked crispy and crumbled

2 tablespoons of butter (or you can use bacon fat)

1 1/2 cups shredded cheddar

1/4 cup milk

1 tablespoon each salt, pepper and garlic powder

Instructions:

1) Preheat oven to 400 degrees.

2) Wash potatoes and pierce all over with a fork. Place on foil covered baking sheet. Bake for an hour. The potatoes should feel soft when you squeeze them. If not, bake for a little longer.

3) Once potatoes are cool enough to be handled, cut the top quarter off the top and scoop out the insides of the potatoes into a bowl. Leave a little potato on the inside, about 1/4 inch or so. Lower oven heat to 350 degrees.

4) Add the rest of the ingredients except a 1/2 cup of cheese, and 1/4 of the bacon and mix well. If the mix seems too dry, add small amounts of milk until you get your perfect consistency.

5) Use a spoon and scoop the mixture back into the potato shells. Really liberally fill the shells. Top with remaining cheese and bacon.

6) Cook for 30 minutes until cheese is melted.

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Twice Baked Potatoes

Ingredients

• 4 medium russet potatoes
• 6 slices bacon, cooked crispy and crumbled
• 2 tablespoons of butter (or you can use bacon fat)
• 1 1/2 cups shredded cheddar
• 1/4 cup milk
• 1 tablespoon each salt, pepper and garlic powder

Method

1. Preheat oven to 400 degrees.
2. Wash potatoes and pierce all over with a fork. Place on foil covered baking sheet. Bake for an hour. The potatoes should feel soft when you squeeze them. If not, bake for a little longer.
3. Once potatoes are cool enough to be handled, cut the top quarter off the top and scoop out the insides of the potatoes into a bowl. Leave a little potato on the inside, about 1/4 inch or so. Lower oven heat to 350 degrees.
4. Add the rest of the ingredients except a 1/2 cup of cheese, and 1/4 of the bacon and mix well. If the mix seems too dry, add small amounts of milk until you get your perfect consistency.
5. Use a spoon and scoop the mixture back into the potato shells. Really liberally fill the shells. Top with remaining cheese and bacon.
6. Cook for 30 minutes until cheese is melted.

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