Name: Twice Baked Potatoes
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 95 min
Yield: 4 stuffed potatoes
Ingredients: 4 large russet potatoes; 2 tablespoons of chopped chives; 3 green onions washed, dried and chopped; 6 slices of bacon; 4 tbsp of salted butter; 1/3 cup of milk; 1/4 cup of sour cream; 1/4 tsp of paprika; 1/4 tsp of onion powder; 1/4 tsp of black pepper; 1/2 tsp of garlic powder; 1 cup of shredded cheddar cheese; 1 oz of cream cheese

Method

12 steps

Preheat oven to 400°F.
Poke a few holes in each potato with a fork.
Rub potatoes with avocado oil and season with salt and pepper.
Bake potatoes in the oven for 1 hour or until tender.
Cook 6 slices of bacon until crispy, then chop.
Let potatoes cool slightly, then cut off the top of each potato.
Scoop out the insides into a bowl, leaving a little potato inside the skin.
Add 4 tbsp of salted butter, 1/3 cup of milk, 1/4 cup of sour cream, 1/4 tsp paprika, 1/4 tsp onion powder, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/4 cup of chopped green onions, 2 tbsp of chopped chives, 1 oz of cream cheese, and half of the chopped bacon to the bowl.
Mix until creamy, then taste and adjust salt or milk as needed.
Fill the potato skins with the mixture, then top with shredded cheddar cheese, remaining bacon, and more cheese.
Bake in a preheated oven at 350°F for 20-25 minutes until cheese is melted.
Sprinkle with chopped chives before serving.

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