Game Day Loaded Twice Baked Potatoes
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
- Prepare a baking pan with foil.
- Preheat oven to 400 degrees F.
- Wash and dry potatoes, then poke several times with a fork.
- Coat potatoes in oil, sprinkle with salt, and place on baking sheet.
- Bake for 50-60 minutes.
- Allow potatoes to cool until able to handle.
- Cut potatoes in half, lengthwise.
- Scoop out some of each of the potatoes, leaving about a half-inch thick wall attached to the skin.
- Lay skins on prepared baking pan.
- Turn oven to 350 degrees F.
- In a large mixing bowl, add the potato, butter, salt, pepper, and sour cream. Mix until well combined.
- Add half the cheddar cheese and ½ cup bacon. Stir gently until combined.
- Fill skins with mixture.
- Top with remaining cheese and bacon.
- Bake for 15-18 minutes, or until cheese is melted.
- Allow potatoes to cool slightly.
- Add remaining quarter cup of sour cream to piping bag or sandwich bag, and pipe football laces onto potatoes.
- Top with chives and serve.
