Bakers Cooked Twice

While getting things ready for dinner the other night, I decided I wanted to have my Oven Baked Chicken, but wanted to do something a bit different with the meal overall. I am probably one of many Americans who likes a good baked potato, especially if you're adding more than just the usual butter or sour cream. So I found a recipe that I like that involves a little planning, and making sure the rest of your meal comes out about the same time as the potatoes do. So here's a version of twice baked potatoes:

Ingredients:

• 2 baking potatoes, washed
• 3/4 tablespoons canola oil
• 1/2 sticks salted butter
• 1/4 cup bacon bits (fry your own!)
• 1/4 cup sour cream
• 1/4 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
• 1/8 cup whole milk
• 1/2 teaspoons seasoned salt
• 3/4 green onions, sliced
• Freshly ground black pepper

Directions:

1. Preheat the oven to 400 degrees F.
2. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
3. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
4. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
5. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
6. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.