Twice-Baked Potatoes Recipe from The Pioneer Woman

Ingredients

• 8 baking potatoes, washed
• 2 sticks of butter, cubed
• 8 slices cooked bacon, crumbled or finely chopped
• 1 cup sour cream
• 2 cups cheddar jack cheese, divided
• 1 cup whole milk
• 2 tsp. seasoned salt
• 1/2 tsp. ground black pepper, plus more for serving
• 4 green onions, thinly sliced

Directions

1. Preheat your oven to 425°F (220°C). Use a fork to pierce each potato 3–4 times, then place them on a baking sheet. Roast the potatoes for about 1 hour and 15 minutes, or until they are tender when pressed. Allow the potatoes to cool until they can be handled comfortably. Lower the oven temperature to 375°F (190°C).
2. In a large mixing bowl, add butter, cooked bacon, and sour cream. Carefully cut each potato in half lengthwise with a sharp knife. Scoop out the potato flesh into the bowl, leaving a thin layer of potato inside the skins to provide structure. Arrange the empty potato skins on a baking sheet.
3. Mash the scooped potato together with the butter, bacon, and sour cream. Stir in 1 cup of shredded cheese, milk, seasoned salt, most of the sliced green onions (reserving some for garnish), and black pepper. Mix until well combined.
4. Spoon the mashed potato mixture evenly into the potato skins. Sprinkle the remaining 1 cup of cheese over the tops. Bake the filled potatoes at 375°F until the tops are golden brown and heated through, about 20 minutes. Garnish with the reserved green onions and a dash of black pepper before serving.