Part of me feels like it should be illegal to include butter, sour cream, bacon, and cheese all in the same dish.
But that's just sensible Grace. I don't listen to her very often.*
Twice-baked potatoes are pretty much the most decadent way I've ever prepared potatoes. They're richer than scalloped potatoes and mashed potatoes and loaded baked potatoes and maybe even poutine. What's bad news for sensible Grace (but good news for lazy Grace) is that they're really easy to prepare, especially when you use the microwave to get the process started for you. I had these beauties on the table in 30 minutes, and I always consider that a super supper victory!
Feel free to adjust the
Serves 2, but can be doubled, tripled, quadrupled, or halved
- 2 baking potatoes, washed
- 1 tablespoon vegetable oil
- 1/4 cup butter
- 1/4 cup sour cream
- 1/4 cup cheddar cheese, plus more for topping
- 1/4 cup milk
- 1/2 teaspoon seasoned salt
- 1 green onion, sliced
- Freshly ground black pepper
Poke several holes in your potatoes with the tines of a fork, then put them on a microwave-safe dish. Cover them with a moist paper towel. Microwave them for 4 minutes, then turn them over and nuke them for 4 minutes more. Let them cool a little before you try to handle them.
Preheat oven to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter and sour cream. Add the cheese, milk, seasoned salt, green onions, and black pepper to taste and mix together well.
Fill the potato shells generously with the filling, then top each potato with a little more grated cheese and bake in the oven until the potato is warmed through and the cheese on top is melted, 15 to 20 minutes.