Ultimate Twice Baked Potatoes

Ingredients

• Russet potatoes (4 large)
• Olive oil (2 tablespoons)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Bacon (6 slices, cooked and crumbled)
• Green onions (3, chopped)
• Cheddar cheese (1 cup, shredded (divided))
• Sour cream (1/2 cup)
• Butter (4 tablespoons, softened)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and scrub the russet potatoes thoroughly. Pat them dry, then rub each potato with olive oil, and sprinkle with salt and black pepper.
3. Place the potatoes on a baking sheet and bake for 1 hour, or until they are soft when pierced with a fork. Allow them to cool for about 10 minutes.
4. Once cooled, carefully cut each potato in half lengthwise. Scoop out the insides, leaving a thin layer of potato in the skins to maintain structure.
5. In a mixing bowl, mash the scooped-out potato flesh with softened butter, sour cream, half of the shredded cheddar cheese, crumbled bacon, and chopped green onions. Season with additional salt and pepper to taste.
6. Spoon the creamy potato mixture back into the potato skins, mounding it slightly. Top with the remaining shredded cheddar cheese.
7. Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the tops are golden brown.
8. For an extra touch, switch to broil for the last 2-3 minutes to achieve a crispy, golden finish. Watch closely to avoid burning.
9. Serve warm, garnished with extra green onions if desired.