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Updated: Feb 26
Your Bacon me Crazy Twice Baked Potatoes!
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4 large russet potatoes, washed
2 tbsp. olive oil
6 tbsp. unsalted butter, divided
1/3 cup sour cream
1/2 cup whole milk
1/2 tsp. Kosher salt
1/2 tsp. garlic powder
1/4 tsp. Freshly ground black pepper
1/4 tsp. smoked paprika
1/4 tsp. onion powder
1 1/2 cup cheddar cheese, divided
6 slices honey and maple bacon, cooked and crumbled, divided
1 1/2 tbsp. chopped chives
Preheat oven to 400 degrees F.
Wash potatoes and dry. Rub the potatoes all over generously with olive oil. Prick each potato with a fork in a few places and place directly on middle rack in oven and bake for 1 hour or until tender.
Remove from the oven and allow to cool for 10 minutes. Reduce oven temperature to 350 degrees.
Using a sharp knife, cut each potato in half lengthwise. Carefully spoon out the inside of the potatoes and place into a large mixing bowl. Leave a thin lining of potato for support. Place potato skins onto a large baking sheet lined with parchment paper and set aside.
In the mixing bowl, add 4 tbsp. butter, sour cream, milk, salt, garlic powder, pepper, smoked paprika, onion powder, 1 cup cheddar cheese and 3/4 of the crumbled bacon. Mash or using hand held mixer combine the ingredients but allow to be slightly chunky. Scoop the filling into the potato shells and top each potato with the remaining cheese.
Place in the oven and bake for 15 minutes or until the cheese is melty. Turn oven to high broil and broil for just 1-2 mins. Remove from the oven and sprinkle with reserved bacon, butter and the chives.