Twice Baked Potatoes

You've had twice-baked potatoes (aka re-baked potatoes) before, right? If not, you're missing out. Gather your ingredients immediately and get cooking, because these are a-ma-zing.

Ingredients:

5 potatoes (a potato per person = 1 serving, so you can tweak ingredients as needed)

1 cup or more shredded cheddar cheese

1 cup sour cream

1/2 cup milk

2 green onions, chopped

1 tsp dry mustard and/or 1 tsp dijon mustard, depending on how mustard-y you like

1 tsp paprika, ground red pepper, or cajun seasoning. I used all, but that's because we like things spicy around here

Bacon pieces (optional, that comes in a jar or you can use cooked bacon)

Dash of pepper

For baking the potatoes:

1 tbsp olive oil

Sea salt

Directions:

Bake potatoes. If you need directions on this, keep reading. If not, skip to the next paragraph. Under running cool water, scrub those potatoes. Dry them off thoroughly, then poke about 10 holes with a fork to let steam escape. Brush both sides with olive oil and sprinkle sea salt. This will make the skin taste amazing, and that's where those nutrients are! Bake at 350F for 1 hour on a pan (flip in between).

Let potatoes cool for a few minutes before handling, or wear gloves. Cut potatoes in half, scoop out insides. Be careful not to scoop too much- you want the skin to stay intact. Mix scooped insides with all ingredients, minus some of the cheese. You can mix the bacon in now or leave it out to use as a topping- totally up to you. Scoop the filling back into the potato skins, then top with cheese/bacon.

Bake at 350F for 20 minutes, then broil on "high" for 5 minutes, or until cheese is bubbly and slightly browned. Remove from oven and let cool for 5 minutes before serving. 

These are great as leftovers so I always make extra. Enjoy!