Joli’s Twice Baked Potatoes
Bake the correct amount of potatoes with olive oil and salt on the 
cut in 1/2 and scoop out the flesh 
put the flesh in a bowl 
add cheese, sour cream, s&p, butter milk, bacon to the filling. 
top with cheese and bacon and bake
- 4 large baking potatoes
- 8 slices bacon, cooked crisp, chopped
- 1 cup sour cream
- 1/2 cup milk
- 4 Tbs butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup shredded cheddar cheese, divided
Preheat the oven to 375f
Wash, dry and cover the potatoes with Olive Oil and salt. Bake for 1 hour.
Meanwhile, cook 6-8 slices of bacon in a skillet until crisp. Drain on paper towel. Chop.
When potatoes are finished cooking, allow them to cool slightly. Slice potatoes in 1/2 lengthwise and scoop out the flesh into a large bowl; save the skins. To the potato flesh, add sour cream, milk, butter, salt, pepper and 1/2 cup cheese and part of the bacon. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and remaining bacon.
Bake for another 15 minutes.
This recipe was adapted from Allrecipes.com. I choose not to use the green onions. If you choose to, add part in the mixture and the other part on top.
These are delicious with grilled meats, roast or anything!
I got this recipe from Joli who is the absolute best Twice Baked Potato Maker Ever!