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Cheddar and Bacon Twice Baked Potatoes
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| 8 slices | bacon |
| 6 large | potatoes, well scrubbed |
| Olive oil | |
| Kosher salt | |
| 1 cup | grated cheddar |
| 4 | green onions, sliced |
| 1/2 cup | sour cream |
| 6 tbsp | butter |
| Pepper |
Preheat oven to 375.
Lay bacon on baking sheet and bake until crisp, about 25 mins. Crumble when cooled.
Place the potatoes on a baking sheet. Drizzle lightly wirh oil and sprinkle with salt. Bake for about 1 hour. Let cool for about 5 mins. Lower oven temp to 350.
Cut a canoe shape from the top of potato and discard. Use a small spoon to remove the flesh from the potatoes to a bowl, leaving a 1/4" shell.
Reserve a small sprinkling of cheese and green onions.
Mash the potatoes with the crumbled bacon, sour cream, butter, cheese, green onions and some salt and pepper. Add the potato mixture evenly back into the skins. Sprinkle each potato with the reserved cheese and green onion. Place each potato back on the baking sheet and bake about 25 mins.
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