These twice-baked potatoes go great as a side with steak or chicken.
Ingredients:
- 2 large potatoes
- 2/3 cup sour cream
- ½ cup grated cheese
- ½ cup butter, melted
- ¾ cup bacon, chopped and cooked
- 2 tablespoons diced chives
- 1 teaspoon garlic powder
- ¼ teaspoon salt
Directions:
- Preheat oven to 220° C (450° F)
- Wash potatoes, poke a fork into them several times, wrap them in aluminum foil and place in oven
- Bake for 1 to 1 ½ hours or until soft
- Remove potatoes from oven and reduce heat to 180° C (350° F)
- Cut potatoes in half lengthwise, leaving the foil on them
- Use a spoon to scoop the potato out of the skin and place in a large mixing bowl (its best to leave a thin layer of potato with the skin)
- Add the rest of the ingredients to the mixing bowl and mix well
- Fill the potato skins with the mixture and place on baking pan
- Place pan in oven and bake for 20-25 minutes
- Remove from oven and serve hot
Tips and Modifications:
- Instead of mixing the cheese into the potatoes, you can also top them with the cheese before baking
- You can also cook the potatoes ahead of time and keep them in the refrigerator until you’re ready to make the twice baked potatoes