Loaded Twice Baked Potatoes

🥘 Ingredients

• large potatoes 4
• olive oil
• foil
• unsalted butter 4 tbsp
• sour cream 0.33 cup
• milk 0.33 cup
• salt ½ tsp
• garlic powder ½ tsp
• pepper ¼ tsp
• paprika ¼ tsp
• onion powder ¼ tsp
• cheddar cheese 0.67 cup
• crumbled bacon 3 tbsp
• cheddar cheese 0.33 cup
• crumbled bacon 3 tbsp
• chives 2 tbsp

1. 1

   Preheat oven to 400 degrees.
2. 2

   Rub large potatoes with a little bit of olive oil and wrap in foil , prick with a fork and place on a lined baking sheet. Place in the oven and bake for 1 hour or until tender.
3. 3

   Remove from the oven and allow to cool for 10 minutes . Reduce oven to 350 degrees.
4. 4

   Using a knife, cut each potato in half lengthwise. Spoon out the inside of the potatoes into a large mixing bowl , taking care not to break the skin. Leave a thin lining of potato for support. Return the potato skins to the baking sheet.
5. 5

   In the large mixing bowl, add the unsalted butter , sour cream , milk , salt , garlic powder , pepper , paprika , onion powder , cheddar cheese and crumbled bacon . Mash and mix until combined, but still slightly chunky. Scoop filling into the shells, top each potato with cheddar cheese .
6. 6

   Place in the oven and bake for 25 minutes or until the cheese is melty. Remove from the oven and sprinkle with crumbled bacon and the chives .