Loaded Twice Baked Potatoes

• Gluten free

• Meat

  • 6 slices Bacon, cooked and crumbled

• Produce

  • 2 tbsp Chives
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 4 Russet potatoes, large

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Kosher sea salt
  • 1/4 tsp Paprika

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 cup Cheddar cheese
  • 1/3 cup Sour cream, light or regular
  • 1/3 cup Whole milk

Found on lifemadesimplebakes.com

Description

Ingredients

• 4 large russet potatoes, washed
• 4 tbsp. unsalted butter
• ⅓ c. light or regular sour cream
• ⅓ c. whole milk
• ½ tsp. kosher sea salt
• ½ tsp. garlic powder
• ¼ tsp. ground black pepper
• ¼ tsp. paprika
• ¼ tsp. onion powder
• 1 c. cheddar cheese, divided
• 6 slices bacon, cooked and crumbled, divided
• 2 tbsp. chopped chives

Directions

• Preheat oven to 400 degrees.
• Wrap potatoes in foil OR rub with a little bit of vegetable oil, prick with a fork and place on a lined baking sheet. Place in the oven and bake for 1 hour or until tender.
• Remove from the oven and allow to cool for 10 minutes. Reduce oven to 350 degrees.
• Using a knife, cut each potato in half lengthwise. Spoon out the inside of the potatoes into a large mixing bowl, taking care not to break the skin. Leave a thin lining of potato for support. Return the potato skins to the baking sheet.
• In the large mixing bowl, add the butter, sour cream, milk, salt, garlic powder, pepper, paprika, onion powder, ⅔ cup cheddar cheese and 3 slices crumbled bacon. Mash and mix until combined, but still slightly chunky. Scoop filling into the shells, top each potato with remaining cheese.
• Place in the oven and bake for 20-25 minutes or until the cheese is melty. Remove from the oven and sprinkle with reserved bacon and the chives. Enjoy immediately.