Twice Baked Potatoes

By spend with pennies

Ingredients

6 small russet potatoes (or baking potatoes)
â…" cup sour cream
½ teaspoon garlic powder
¼ cup salted butter
½ cup warm milk (or buttermilk, if needed)
1 tablespoon chopped fresh chives (or green onions, additional for serving)
6 slices bacon (cooked and crumbled, or 3 tablespoons bacon bits, additional for serving (optional))
1 ½ cups shredded sharp cheddar cheese (divided)
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)

Prep Time15mins
Cook Time75mins
Servings12

Instructions

Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they're cool enough to handle.

Slice each potato in half lengthwise. Scoop out the potato flesh leaving a â…'-inch shell.

In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher (or hand mixer) until smooth, adding warm milk as needed, to create a creamy fluffy texture. You may not need any or all of the milk.

Fold in chives, bacon, and ¾ cup cheddar cheese.

Spoon the potato mixture into each skin and sprinkle the remaining cheese on top.

Bake for 15-20 minutes or until heated through and cheese is melted.