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ENTRÉES & MAIN DISHESENTRÉES & MAIN DISHES
Directions continued...
Place a small nonstick fry pan over medium-high heat. Cook chopped bacon until crispy and
slightly brown. Transfer bacon bits to a paper towel lined plate to drain off excess fat.
Turn on broiler to high. Cut baked and slightly cooled potatoes in half and scoop out the
cooked potato into the Mixing Bowl. Add the sour cream (or Greek Yogurt), cheddar cheese,
bacon, chives, salt and pepper and mix until smooth. For a smoother texture, you may add
more sour cream. Stuff the hollowed potato skins with the mixture and place on a cookie
sheet. Sprinkle a lile cheese on top. Brown the potatoes under the broiler for 3 to 5 minutes.
Garnish with sour cream, chives and top with bacon if desired.
INGREDIENTS
• 2 large Russet potatoes
• Olive or vegetable oil
• 2 slices bacon
• 2 tbsp chives, chopped
• 1/4 cup sour cream or Greek Yogurt
• 1 cup shredded cheddar cheese
• Salt and coarse black pepper
Directions
Preheat the oven to 400°F. Using a vegetable brush, scrub the potatoes clean under running
water. Poke each potato several times with a fork to vent. Rub them with a lile olive oil.
Place directly on the middle or top rack of the oven.
Bake for 1 hour and 15 minutes, or until the potatoes are cooked through so that they give a
lile when pressed. If you are short on time, you may bake the potatoes in the microwave
(10 minutes on high heat for 2 potatoes).
Twice Baked potatoes
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