- 8 baking taters, washed
- 3 tablespoons canola oil
- 2 sticks salted butter
- 1 cup bacon bits (fry your personal!)
- 1 cup sour cream
- 1 cup Cheddar or Jack cheese (or a mixture of both), plus much more for topping
- 1/2 cup dairy
- 2 teaspoons seasoned salt
- 3 eco-friendly onions, sliced
- Freshly ground pepper
Preheat the oven to 400 levels F.
Put the taters on the baking sheet. Rub all of them with the canola oil and bake for one hour, ensuring they are sufficiently cooked through.
Slice the butter into pats. Devote a sizable mixing bowl and add some bacon bits and sour cream. Take away the taters in the oven. Lower heat to 350 levels F.
Having a sharp knife, cut each potato in two lengthwise. Scrape the insides in to the mixing bowl, fostering to not tear the covering. Leave a little rim of potato intact for support. Lay the useless potato shells on the baking sheet.
Smash the taters in to the butter, bacon and sour cream. Add some cheese, milk. seasoned salt, eco-friendly onions and pepper to taste and blend together well. (IMPORTANT: If you are planning to freeze the two times-baked taters, don't add some eco-friendly onions .)
Fill the potato shells using the filling. I love to fill the shells so that they look abundant and heaping. Top each potato after some more grated cheese and pop Them within the oven before the potato is warmed through, 15-20 minutes.
2011 Ree Drummond, All Legal rights Reserved