Twice Baked Potato
- 6 russet potatoes
- ½ cup buttermilk
- ⅓ cup sour cream
- ½ teaspoon garlic powder
- ¼ cup butter
- 1 tbsp chived or scallions, chopped
- 6 pieces bacon cooked crisp and chopped
- 1 ½ cups shredded cheddar cheese divided
Preheat oven to 375°F. Wash potatoes and poke with a fork. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slightly.Slice each potato in ½ lengthwise. Scoop out the pulp of the potato leaving a ⅛" shell.In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth. Add butter milk as needed to create a creamy texture. Stir in chives, bacon and 3/4 cup cheddar cheese.Fill each skin with the mashed potato filling and top with remaining cheese.Bake 15-20 minutes or until heated through and cheese is melted.