Twice-Baked Potatoes

These potatoes are a crowd pleaser and go over great with just about any dinner. They are even yummy warmed up in the oven the next day.

You might notice in this photo, there is no bacon. My sister hates bacon. (May I now take a moment to quote the knowledgeable Mr. T and say, “Pity the Fool!”)  She was coming over for dinner the night I made this batch of twice-baked goodness, and I love her enough to omit bacon. Now, that’s some big love!

Twice-Baked Potatoes

4 large baking potatoes, scrubbed

8 slices bacon, fried crisp

1 cup sour cream

1/4 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

Bake potatoes in 350° oven for 1 hour.

Slice cooled potatoes in half. Scoop out the flesh into large bowl. Arrange skins on baking sheet. Mash potatoes in bowl. Mix 1/2 of the bacon, 1/2 of the cheese, and remaining ingredients with the mashed potatoes.

Fill skins with potato mixture. Sprinkle with reserved bacon & cheese.

Bake potatoes for another 15-20 minutes until cheese is melted.

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