Ultimate Twice Baked Potatoes
Yes that’s right, it isn’t a typo. You bake these 2x. Takes a little more work than just an ordinary baked potato, but it is so worth it. These baked potatoes are baked, mixed with cheese, onions and jalapeno peppers; then baked again with more cheese and freshly cooked and crispy bacon!
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- ¼ to ½ coconut milk
- 4 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 8 green onions, sliced, divided
- 1 Jalapeno pepper, seeded and diced
Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it’s shape; save skins.
To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, jalapeno pepper, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want).
Mix with a hand mixer or fork until well blended and creamy.
Spoon the mixture into the potato skins.
Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes at 350 degrees. Serve.