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Game day loaded twice baked potatoes 14

Game Day Loaded Twice Baked Potatoes

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Ingredients

  • 4 baking potatoes large
  • 2 tbsp. oil (olive or vegetable)
  • ¼ - ½ tsp. salt
  • ¼ tsp. pepper
  • ½ C. butter
  • ¼ C. + ½ C. sour cream divided
  • ½ C. + ½ C. cheddar cheese divided
  • ½ C. + ¼ C. bacon crumbled, divided
  • 2 tbsp. chives chopped

Instructions

  1. Prepare a baking pan with foil.

  2. Preheat oven to 400 degrees F.

  3. Wash and dry potatoes, then poke several times with a fork.

  4. Coat potatoes in oil, sprinkle with salt, and place on baking sheet.

  5. Bake for 50-60 minutes.

  6. Allow potatoes to cool until able to handle.

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  7. Cut potatoes in half, lengthwise.

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  8. Scoop out some of each of the potatoes, leaving about a half-inch thick wall attached to the skin.

  9. Lay skins on prepared baking pan.

  10. Turn oven to 350 degrees F.

  11. In a large mixing bowl, add the potato, butter, salt, pepper, and sour cream. Mix until well combined.

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  12. Add half the cheddar cheese and ½ cup bacon. Stir gently until combined.

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  13. Fill skins with mixture.

  14. Top with remaining cheese and bacon.

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  15. Bake for 15-18 minutes, or until cheese is melted.

  16. Allow potatoes to cool slightly.

  17. Add remaining quarter cup of sour cream to piping bag or sandwich bag, and pipe football laces onto potatoes.

  18. Top with chives and serve.

    Game day loaded twice baked potatoes 10