Definitely unhealthy, but completely delicious. Big, overstuffed potato skins with cheese, sour cream, green onions and bacon- yum.
Loaded Twice Baked Potatoes (serves 4)
2 large russet potatoes
3 small (kiwi sized) russet potatoes, or one medium
1/2 cup sour cream
2 tbs of milk
3/4 cup cheddar cheese, plus more for topping
2 green onions, chopped and divided
4 slices of bacon, crumbled
Preheat oven to 400F.
Scrub 2 large russet potatoes and poke several holes with a fork deep into potato for venting. Bake for 75-90 minutes.
In the meantime boil remaining 3 potatoes (or one medium) and set aside to cool. Peel potatoes and put in large bowl for mashing.
When potatoes in the oven are ready, take out and let cool for 10 minutes. Cut potatoes in half and scoop out flesh. Add flesh to the large mixing bowl and mash well with other potatoes. Mix in sour cream, milk, cheese and half of green onions. Stuff potato skins with the potato mix and top with bacon, a sprinkle of cheese and the remaining green onions. Bake for 15 minutes at 400F.