Twice Baked Potatoes

Baked Potatoes are even better when they are twice baked. Such cheesy and creamy goodness, you’ll want seconds.

Prep Time20 min
Cook Time1 hr 20 min
Total Time1 hr 40 min
Serving Size8

Cuisine
- American
- French
Course
- Main Course

Ingredients

8 large Russet potatoes
2-3 Tbsp Oil
1 8oz tub Spurzile’s Gourmet butter, any flavor
1 package bacon, cooked and chopped
8 oz. Sour Cream
8 oz Shredded Cheese
1 cup Milk, dairy or non-dairy
4 Green Onions
Extra pepper if desired

Make the Potatoes

Preheat oven to 400*F.
Clean the potatoes, poke holes throughout and rub oil over the potatoes, place in the oven and bake for 1 hour.
Lower the oven temperature to 350*F.
Slice open the potatoes. Scrap the “meat” out of the skins, and place in a large mixing bowl. Be careful not to tear the skins.
Add the butter to the hot potatoes and allow to melt.
Add the rest of the ingredients and mix until combined.
Fill the potato shells with the potato mixture, and top with a little extra cheese.
Place on a baking sheet.
Bake for 15-20 minutes, or until warmed through.

You can add any extra ingredients and toppings that you want into the mixture, or to even top off the potato with. Get creative. The more the merrier.