Twice Baked Potatoes
Twice Baked Potatoes do, in fact, get baked twice - once to bake the potato and the second time to bake with a hearty mixture of cheddar cheese, bacon, green onion, and more! Store them tightly in the fridge if you want leftovers, and they'll keep for about 4-5 days.
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Ingredients
Russet potatoes
Shredded cheddar cheese
Sour cream
Milk
Green onions
Bacon
Directions
1
Bake potatoes at 400° for about an hour on a baking sheet. Let the potatoes cool down before cutting in half long ways. Scrape out middle of potato and place in a bowl. Pro tip: don't scoop out too much! Leave about 1/4″ inside to help the potato keep its shape and prevent it from falling apart.
2
Add 2 tablespoons of sour cream and a little milk and then whisk it all together until thick and smooth. Fry or smoke some bacon and then chop it up.
3
Fill empty potato skins with the mixture and top with shredded cheese, chopped bacon, Seasoning Salt, and chopped green onions. Put the twice baked potatoes on the smoker at 250° for 30-45 minutes to finish.
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TIP!
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