Twice Baked Potatoes

The first time I had Twice Baked Potatoes was for a special lunch we made in Home Economics class. They were so good!  Yes, they are a little more work than just baking a potato, but they are worth the extra effort. Since then, Twice Baked Potatoes have remained a special treat from the usual baked potato, or mashed potatoes.  

Ingredients

4 baking potatoes or russet potatoes
Vegetable oil
1 1/2 c. cheese, shredded
1/2 tsp. garlic powder
4 Tbs. sour cream
1/4 c. or more, milk
4 Tbs. butter, room temperature
1 small onion, chopped
4 strips bacon fried crisp and crumpled
Salt and pepper to taste

Directions

Preheat oven to 400°. 

Rub the outside of each potato with vegetable oil.  Sprinkle salt over the outside and place them on a baking sheet.

Bake 45 to 60 minutes, depending on the size of the potato, until the potatoes are done or until a fork inserts easily all the way through the potato. 

Lower the oven to 350°.  

Cool the potatoes about 10 minutes, or until you can handle holding them. Cut each potato in half.

Cut a slit along the top of each potato. Carefully scoop out the inside of the potato, leaving the potato shell intact.  Be careful, so you don't tear the potato skin.  Leave at least 1/8 to 1/4 of the pulp on the potato skins, so they will hold their shape. You can also just half the potatoes lengthwise and scoop out the pulp as well. 

Place the potato pulp into a bowl. With a mixer or potato masher, smash the potatoes.  

Add the cheese, garlic powder, sour cream, milk, butter, onion and crumpled bacon.  If the potatoes are not creamy enough or too stiff for you, add some more milk. But you don't want them so loose or thin that the potatoes will not stay in the shells when you refill them.

Season the mixture with salt and pepper to taste.

Fill the potato shells with the potato mixture and place them on a baking sheet.  Top with more shredded cheese and crumpled bacon if desired.

Bake the potatoes for 15 to 20 minutes, or until heated through.