Twice Baked Potatoes
- 4-6 large Russet potatoes
- 8oz. sour cream
- 8oz. Williams Cheese Sharp Cheddar
- 1 package of bacon
- 1 stick of unsalted butter
- Salt and pepper to taste
- 3-4 stalks of green onion
Method
Pre-heat oven to 350 degrees
Set butter out on the counter to reach room temperature
Wash potatoes and poke holes throughout using a fork
Place potatoes in the oven for 1 hour
Cook bacon to your liking (Crispy or wiggly) and chop into chunks
Shred cheese
Chop green onion
Check tenderness of potatoes – If it is easy to poke with a fork, remove from oven
Cut potatoes in half, and scoop the soft potato flesh into a big mixing bowl
Add sour cream, butter, chopped bacon, and majority of the cheese (You will use the rest later) into the same bowl
Mix it all together until it is well-combined
Add salt and pepper to taste
Return potato mixture back into the skin
Add the remaining cheese on top of the mixture
Return to the oven for another 10 minutes – Until cheese is melted and browned
Add green onion
ENJOY!
