Twice-Baked Potatoes
Ingredients
3 large Baking Potatoes
1 tablespoon Cold Pressed Olive Oil
1½ tablespoons Organic Milk
1½ tablespoons Grass-fed Butter
1 cup Sour Cream
5 ounces Sharp Cheddar Cheese, grated (about 1 1/4 cups)
½ tablespoon Garlic Powder
Sea Salt, to taste
Black Pepper, freshly ground to taste
3 slices Bacon, cooked and crumbled
¼ cup Green Onion, finely chopped
Directions
1. Preheat the oven to 400 degrees
2. Wash the potatoes and pierce them with a fork
3. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim
4. Bake the potatoes for 45 minutes to an hour, or until done
5. Remove the potatoes from the oven and cut them in half lengthwise
6. Set aside
7. Reduce the temperature of the oven to 350 degrees
8. When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl
9. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste
10. Mix until creamy
11. Divide the mixture evenly and spoon it back into the potato shells
12. Return the potatoes to the oven for 15 minutes
13. Remove from the oven and garnish with the bacon and green onion
Cook’s Notes: Do not wrap the potatoes in foil before baking. Aluminum is something you don’t want in your diet and it also softens the shells. Baking the potatoes unwrapped will make the shells stronger for scooping out the potato flesh later.