Prep Time: 5 minutes

Cooking Time 50 minutes + 10 minutes + 15 minutes

Serving: 6-8

A Word From The Cook

Loaded and Double Baked – these will become a favourite.

Ingredients

• 3 Baking Potatoes
• 2 Tbsp Vegetable Oil
• 2 Tbsp Butter
• 1/2 Cup Sour Cream
• 1/2 Cup Bacon Bits
• 1/2 Cup Cheddar Cheese
• 1/4 Cup Milk (more or less to get the right consistency for potatoes)
• 2 Green Onions (sliced – saving the dark green parts for garnishing)
• 3-4 grinds of Salt
• 5-6 grinds of Pepper

I prefer to use Russet Potatoes.   1 Potato swill serve 2 people (halved and heaped).   I therefore bake one extra potato for every 2 potatoes that I’m using.

Instructions

1. Preheat oven to 400° F.
2. Rub Potatoes with Vegetable Oil to coat and place directly on middle rack of oven.
3. Bake for 50 minutes.
4. Add the Butter, Sour Cream to a medium bowl
5. Remove the potatoes, let cool for 10 minutes, then cut in half.   Scoop out most of the potatoes into the bowl with Butter/Sour Cream leaving a little bit of potato lining the jacket.
6. Brush the inside of the potato skin with oil and place skins back in the oven for 10 minutes.
7. Smash the potatoes into the Butter / Sour Cream mixture (beat if you prefer) until you get the desired consistency.
8. Stir in the Cheese, Bacon Bits, Green Onion and Salt and Pepper.   Adjust consistency with milk.
9. Fill the potatoes skins abundantly with the the potato mixture.   They should be heaping.
10. Place them back in the oven and bake for an additional 15 – 20 minutes @ 350°