These creamy and flavorful twice baked potatoes are sure to become a new family favorite. The perfect side for steaks, brisket, ribs or anything else you grill.
- 2 whole Russet Potatoes
- 4 slices Bacon
- 4 tablespoons Butter
- 1 ounce, weight Cream cheese
- 2 tablespoons Sour cream
- 2 tablespoons Green onions
- ½ cups cheddar cheese
- ¼ cups Milk
- ½ teaspoon Salt
- ¼ teaspoons Black pepper
- ½ teaspoon Paprika
•Preheat the oven to 425° (218°C).
•Wash and dry the potatoes. Apply extra virgin olive oil and coarse sea salt all over the outside of the potatoes.
•Place prepared potatoes on a parchment-lined baking sheet and bake for 1 hour or until tender.
•While the potatoes cook, brown the bacon in a skillet over medium heat until crisp or until desired texture is obtained.
•Slice the green onions. If you want to garnish the finished potatoes with green onions, cut some more.
•Using a knife, cut each potato in half lengthwise. Empty the insides of the potatoes, being careful not to tear the skin, into a large mixing bowl. Leave a small layer of potato intact for support.
•Mix the hollowed out potato with all the other ingredients until well blended. Spoon the filling into the potato shells and top with grated cheese and bacon bits.
•Adjust oven temperature to 350°F (176°C) and bake for 10-15 minutes or until cheese is melted on top.
• You’ll know your potato is cooked all the way through when you insert a fork and it’s tender all the way through.
• If you don’t have extra virgin olive oil, any oil like canola or vegetable oil will do.