TWICE BAKED POTATOES
- 4 medium to large baking potatoes
- 1 cup Sour Cream
- Salt and Pepper (to taste)
- Garlic Powder (to taste)
- 2 cups Shredded Cheddar Cheese (leave 3/4 cup in reserve)
- 1/4 cup Olive Oil
- Sea Salt
- Bacon Bits (optional)
- Parsley or Green Onion (finely chopped)
Preheat oven to 350 degrees.
Prepare potatoes to bake by rubbing them in olive oil and stab a fork into the potatoes in each end.
Sprinkle sea salt over the oil to stick to the potatoes.
Wrap in foil and bake for one hour
Take potatoes out of oven and allow them to cool
When cooled, cut in half, lengthwise and scoop out potato into large bowl
Place potato skins back in oven without foil to harden up some.
Mix all the other ingredients in with the scooped out potatoes and mix well with mixer until smooth and creamy.
Take hardened skins out of oven and scoop mixture into each one.
Sprinkle with reserved cheese on top of each and bake again for about 15 to 20 minutes.