Twice Baked Potatoes With Cheese And Bacon
Ingredients
1 medium russet potato
3 slices of bacon
Olive oil
1 Tbsp unsalted butter
1-2 Tbsp milk
1 Tbsp sour cream
1/4 C shredded Monterey Jack cheese
Salt and Pepper
Directions
Preheat oven to 425°F.
Clean potato well. Pierce with a fork a few times Microwave for 5 minutes, then flip and cook for an additional 5 minutes.
Meanwhile, fry bacon in a skillet over medium heat. Drain on paper towels and chop roughly.
Slice potato in half lengthwise. Spoon out all but 1/4″ around the edge, creating a shell. Add potato insides to a medium bowl. Brush entire potato shell with olive oil. Transfer to a cast iron skillet or a baking sheet. Bake for 10 minutes.
Beat potatoes with butter, sour cream, salt and pepper to taste. Drizzle in heavy cream until desired consistency is reached. Add cheese and bacon, reserving some of each for sprinkling. Mix well.
Using a medium cookie scoop or spoon, add mashed potato filling to potato shells. Top off with extra cheese and bacon. Bake for 10-15 minutes or until heated through and the cheese is completely melted.
Serve hot with sour cream, if desired.
