The Best Twice Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
10 ounce(s) extra sharp cheddar cheese, shredded |
1/2 cup(s) green onion, chopped (optional) |
7 large potatoes |
2 cup(s) ranch dressing |
11 slices of crispy bacon, crumbled |
16 ounce(s) sour cream |
Directions:
1. Bake the potatoes for an hour and a half at 350 degrees, or until soft on the inside. Potatoes are best if placed directly on rack without aluminum foil. Do not poke holes in the potatoes - this allows the potatoes to be crispy on the outside after baked.
2. After potatoes are baked, slice in half longways and scoop out the inside of the potato leaving the potato skin "boats." Combine all potatoes in a large bowl and mix together with all ingredients, leaving out 1/4 of the cheese.
3. After mixing all the ingredients, fill the potato skins with the mixture. You may fill all 14 potato skins, or fill less skins with more mixture - it's up to you.
4. Top each potato with the remaining cheese.
5. Place the potatoes in the oven again for 20 minutes at 350 pr until hot throughout and thoroughly heated.
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