Twice Baked Potatoes

Ingredients: – 8 russet potatoes, washed – 3 tablespoons canola oil – 2 sticks salted butter (16 tablespoons) – 1 cup sour cream – ½ cup whole milk – 2 teaspoons seasoned salt – ½ teaspoon freshly ground black pepper – 1 cup Cheddar cheese, plus more for topping – 1 cup bacon bits (store-bought or homemade)

Instructions: 1. Preheat the oven to 400 degrees Fahrenheit.

Rub the washed potatoes with canola oil and place them on a sheet pan. Bake for 1 hour. Allow them to cool until they can be handled without burning your fingers.  

Cut the potatoes in half lengthwise and carefully scoop out the potato flesh with a spoon, placing it in a large mixing bowl. Be careful not to scoop out too much and tear the potato shells.

Cut the butter into chunks for easy melting and add it to the bowl with the potato flesh. Add sour cream, milk, seasoned salt, pepper, Cheddar cheese (reserving some for topping), and bacon bits to the bowl. 

Bake the filled potato shells for 15-20 minutes, or until the cheese is melted and bubbly, and the potatoes are heated through.

Serve hot and enjoy your loaded twice-baked potatoes!