Twice Baked Potato

I love my starches. Probably a little to much. Twice baked potatoes always seem like an extra special form of potatoes because they need an extra amount of love to make. That love tastes heavenly.

I did not put strict guidelines on the amount of ingredients. The important part is to taste as you go to make the perfect combination of flavors.

Large potatoes

Sour cream

Salt and Pepper to taste

Garlic powder

Green onions

Crispy bacon

Shredded cheese

Olive oil

Preheat oven to 350. Wash potatoes and pat dry. To make skin crispy and delicious, rub olive oil over entire potato and sprinkle with salt.

Place potatoes directly on oven rack and cook for 45-60 mins. Potato should be easy to pierce with a knife. Remove from heat once cooked.

Let cool or your fingers will never forgive you. Once cool enough, cut hole in top of each potato that is big enough to scoop all the insides out and place in bowl. Place empty skins on baking sheet.

Mix sour cream, salt, pepper, garlic powder, green onions, cheese and bacon together with potatoes until you get the desired taste. At this point, you should basically have loaded mashed potatoes. 

Replace loaded potatoes into the skins and sprinkle top with shredded cheese. Return filled potatoes to the oven to heat up. Cheese should be nice and melted. 

Enjoy!