Pioneer Woman’s Twice Baked Potatoes

I made these as a side for Thanksgiving instead of the classic mashed potatoes.  They are a little more fancy & festive:)  Douse them with gravy and it’s heaven on earth…

Ingredients

• 8 russet potatoes (washed & dryed)
• 3 tablespoons  vegetable oil
• 2 sticks butter
• 1 cup bacon bits
• 1 cup sour cream
• 1 cup  cheddar cheese (reserve some for sprinkling on top)
• 1/2 cup whole milk
• 2 teaspoons seasoned salt
• 3 green onions, sliced
• Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Coat potatoes with oil and sprinkle with salt.  Bake for one hour on a large sheet pan.

In a large mixing bowl and butter, bacon bits and sour cream.

Remove the potatoes from the oven.

Cut each potato in half lengthwise. Scrape out the insides into the mixing bowl. 

Place the hollowed out potato shells back on a baking sheet.

Mash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.

Fill the potato shells with the filling.

Sprinkle with additional cheese and bake for an additional 25-30 minutes at 350 degrees.

Garnish with Green Onion