Twice Baked Potatoes with Bacon and Extra Cheese

This recipe is in my regular rotation because it’s relatively inexpensive and easy to make, and it’s great for leftovers. We’ll have this for dinner two or three nights in a row, and be perfectly happy.

The last time I made it, my husband said the amount of cheese was “a little much.” I took it as a compliment and suggested that my next husband would probably be more appreciative of my cheese measurements.

Ingredients

• 4-5 clean Russet potatoes, scrubbed clean and dried

• canola oil

• block of cream cheese, at room temperature (take out of frig 2-3 hours in advance if you can)

• 1/2 stick of butter at room temperature

• 3-4 cups shredded mild cheddar cheese

• 1 pound of bacon

• seasoned salt

• sour cream

• green onions, minced

Set the oven to 350, cover a baking sheet with foil (for easy clean up), and poke the potatoes several times with a fork. Rub canola oil all over the potatoes and sprinkle with salt. Bake on baking sheet for 75-85 minutes, or until a fork goes easily in with no resistance.

While the potatoes cook, dice the bacon and cook in a sauce pan “low and slow,” stirring frequently, until very crisp and brown. Put the bacon bits aside and discard the bacon grease (or reserve for another recipe).

When potatoes are finished baking, remove from oven and let cool for 30 minutes or so. When cool enough to be handled (I usually use a paper towel to hold them), cut them in half lengthwise and scrape the insides into a large bowl, leaving thick-walled skins intact.

Using a mixer or hand masher, combine the potato innards with the cream cheese, butter, and a hefty dose of seasoned salt or regular salt and pepper. Taste to make sure this combination is seasoned properly, but remember you will be adding more cheese and bacon which is salty.

Scoop the mixture back into the potato skins and sculpt until aesthetically pleasing. Cover with however much shredded cheese your heart guides you to, and return to oven at 425 for 15-20 minutes until cheese is melty and a little bit brown.

“A little much” cheese? I’d say it’s the perfect amount.

Serve with sour cream, green onions, and bacon bits. Steamed broccoli or a green salad are great sides for this dish. Let me know what you think!