Loaded Twice Baked Red Potatoes
- 4 lbs. Red Farmer's Promise potatoes, scrubbed and halved lengthwise
- 1½ c. sour cream
- 4 tbsp. butter
- 1 tsp. salt
- ¼ tsp. pepper
- 13 bacon strips, cooked and crumbled
- 3 green onions, chopped thinly, divided
- 1 c. Cheddar cheese, divided
Preheat oven to 425-degrees. Place potatoes on a lined baking sheet. Bake for 35-45 minutes or until easily pierced with fork.
Let cool to touch, and then slice potatoes in half.
Using a melon baller or small cookie scoop, scoop out the inside of the potatoes and place in a large bowl. Leave about a 1/4″ flesh attached to the skin. Place potato skins on a large baking sheet.
Set aside 1/3 cup bacon. Set aside 1/8 cup sliced green onions.
To the potatoes add sour cream, butter, salt & pepper. Beat on low speed until light and fluffy. Do not over mix or potatoes will become gummy.
Add remaining bacon and green onions. Hand stir until fully incorporated.
Scoop mixture into the potato skins.
Place in refrigerator for 3 hours or overnight.
Remove from refrigerator and top with cheddar cheese, bacon bits and green onions.
Bake at 375 for 20-25 minutes.