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double baked potatoes (twice baked potatoes)
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Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 65 minutes

Servings: 8


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Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with foil.

Step 2

Add potatoes to foil and prick each one a few times with a fork. Brush potatoes all over with olive oil. Sprinkle tops with half of salt and pepper, rub to evenly distribute, flip and repeat. Bake potatoes at 400 degrees F for 45-60 minutes OR until fork tender (larger potatoes may take 75 minutes), turning the potatoes once or twice during baking.

Step 3

Let potatoes cool 5-10 minutes (do not turn off oven). When cool enough to handle, slice each potato in half lengthwise. Scoop out most of the inside of the potato, leaving 1/4” around the top edges and a little bit on the bottom and sides so the skin doesn’t tear.

Step 4

Transfer potato shells back to the baking sheet and bake at 400 degrees F for 10 minutes (so the skins will harden/crisp up).

Step 5

Meanwhile, add scooped out potato filling to a large bowl along with butter, milk, sour cream and seasonings. Mash until smooth (I use a handheld electric mixer) then stir in green onions, half of the bacon and 3/4 cup cheese. Add additional milk if needed to reach creamy consistency.

Step 6

Spoon mashed potatoes back into the potato skins, slightly mounding in the middle. Top with remaining 3/4 cup cheese and bake at 400 degrees for approximately 15 minutes or until cheese is melted.

Step 7

Top potatoes with remaining bacon. Garnish with additional green onions and fresh parsley if desired. Serve with sour cream or Greek yogurt for added yum.

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