Twice-Baked Potatoes

Here is a great side-dish to satisfy the potato-lovers out there. Pair this with some savory meat and you are good to go!



Here's what you'll need (in order of appearance):
- 4 russet potatoes
- 1/2 c. butter/margarine
- 1/2 c. sour cream
- milk (if needed - you probably won't use this)
- 1/8 tsp. seasoning salt
- pepper to taste (optional)
- 1/2 c. real bacon bits
- 1/2 c. cheddar jack shredded cheese
- 1 green onion, chopped (optional)

So first things first! Preheat the oven to 400 degrees. While the oven is preheating, wash the potatoes. (No, I do not have man-hands - this is my husband hard at work!)



Place the potatoes on a cookie sheet and bake at 400 degrees for 1 hour. (Don't you wish your cookie sheet was as beat up as mine?)



After the potatoes have baked, cut each of them in half (careful, they will be HOT).



Scoop out the inside of the potatoes into a medium bowl. Place the empty potato skins back on the baking sheet.



Then, in the medium bowl, add sour cream and butter. Mix together using either a hand-mixer or a potato masher. (If you want the pototoes creamier, then this would be where you would want to mix in a small amount of milk. Most likely, you will not need to.) Add seasoning salt, pepper, bacon bits, cheese, and green onion and mix again!

Scoop your mixture into the potato skins and sprinkle with cheese. Then put them back in the oven at 350 degrees for 15 minutes.



Take those babies out of the oven and serve them along-side your favorite main course!



* serves 4-6