Loaded Twice Baked Potatoes
Tanya’s recipe for a crowd
Ingredients
- 12 large Baking potatoes Russet
- 1 16- ounce container sour cream
- 1 8- ounce package shredded sharp cheddar cheese
- ½ cup butter melted
- ¼ cup whole milk
- 10 slices bacon cooked and crumbled
- 2 teaspoons salt
- 1 clove minced garlic
- 1 tablespoon dried parsley
- Garnish: crumbled bacon sliced green onions
Instructions
- Preheat oven to 400 degrees F.
- Wash and Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.
- Wrap potatoes in heavy-duty aluminum foil, and place on a rimmed baking sheet. Bake at 400 degrees for 1 ½ hours, or until potatoes are fork-tender. Remove from oven, and let stand until potatoes are cool enough to handle. Remove and discard foil.
- Cut top one-third off each potato lengthwise, discarding tops. Using a melon baller or a spoon, scoop out potato pulp, leaving a ¼ inch thick shell. Place pulp in a large bowl. Place potato shells on rimmed baking sheet.
- Add sour cream, cheese, melted butter, milk, bacon, parsley, minced garlic, and salt to potato pulp. Using a potato masher, mash until desired consistency is reached.
- Fill potato shells evenly with potato mixture. Return to oven, and bake for 25 to 35 minutes, or until potatoes are hot. Garnish with bacon and green onion if desired.
