Recipes

Rachel Johnson, Contributor

Twice-Baked Loaded Potatoes

Full of cheesy goodness, this dish is the perfect side to any weeknight meal.

TOTAL TIME: 30 Minutes

MAKES: 8 Servings

INGREDIENTS:

4 large russet potatoes

8 slices thick-cut bacon

Cooking spray

Dash of salt

Dash of pepper

1 cup sour cream

1/2 cup whole milk

4 tablespoons unsalted butter

1 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 cups shredded cheddar cheese

3 green onions, chopped (white and green parts separated)

PREPARATION AND COOKING:

1. Use a fork to make vent holes in potatoes. Microwave potatoes at Power Level 8 (or 80% power) for 6 to 8 minutes or until cooked through. Use a fork to test the doneness of the potatoes. Set potatoes aside to cool.

2. In a skillet, lay each piece of bacon so that no sides overlap. Cook over medium heat 5 minutes per side or until evenly browned to your liking. Transfer to a paper towel-lined-plate; cool. Chop or crumble bacon into small pieces.

3. Once potatoes are cool enough to handle, slice in half lengthwise; gently scoop out the flesh with a spoon and transfer to a large bowl. Place the skins on a foil-lined baking sheet; coat with cooking spray and season with salt and pepper.

4. Add sour cream, milk, butter, garlic powder, onion powder, half of the cheese and the white parts of the green onions to the large bowl containing the potato insides. Season with salt and pepper; mix until creamy.

5. Preheat oven to 400°F. Scoop potato mixture into potato skins, taking care not to break the "cups" of the potato; top with the remaining cheese.

6. Bake until cheese is melted and edges are golden (about 10 to 15 minutes).

7. Top with remaining green onions and crumbled bacon. Serve with more sour cream, if desired.

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-- Follow Rachel on Instagram @racheltherecipe

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