Sour Cream Stuffed Twice-Baked Potatoes

There is enough bacon in these stuffed potatoes to satisfy the most ardent bacon lover.

6 medium russet potatoes, washed and dried

Avocado oil

Kosher salt

2 tablespoons butter

2 cups shredded Cheddar cheese, divided

1 cup cooked bacon, chopped

1/4 cup chopped green onion

1/4 cup minced onion or dried onion bits

1 1/2 cups sour cream

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Heat oven to 400 degrees F.
Drizzle potatoes with avocado oil and sprinkle with kosher salt.
Place potatoes on center rack in oven. Bake for 1 hour or until done.
Remove the potatoes from the oven and cool on a baking rack.
When potatoes have cooled, cut an oval on skin and remove. Scoop out inside of potato using a spoon and place in mixing bowl.
Add butter and blend using a potato masher.
Add 1 1/2 cups of Cheddar cheese, the bacon, green onion, minced onion, sour cream, salt and pepper, mixing well.
With a small spoon, stuff mixture into potato skins making sure not to over pack.
Place in an ovenproof dish, cover with aluminum foil and heat in the oven at 350 degrees F oven for 15 minutes.
Remove foil and sprinkle with remaining 1/2 cup Cheddar cheese.
Heat until cheese is melted.
Garnish potatoes with sour cream, chopped green onions and additional bacon, if desired.

Photo credit: a7/c0ab0004 Baha’i Views / Flitzy Phoebie on VisualHunt

Find it online: https://simplygreatrecipes.com/stuffed-twice-baked-potatoes/