8 baking potatoes, scrubbed clean
8 slices thick-cut bacon, fried
1/2 pound (2 sticks) butter, cut into slices
1 cup sour cream
1/2 cup milk
1/2 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon black pepper
2 cups grated sharp cheddar cheese
2-3 green onions, sliced
Preheat the oven to 400 degrees.
With a paper towel, rub the outside of the potatoes with canola oil. Place the potatoes on a baking sheet and bake for about 1 hour and 15 minutes, or until the potatoes are cooked inside and the skins are slightly crisp.
Turn the oven down to 300 degrees.
Dice the fried bacon into bits. Throw the butter, sour cream, bacon, milk, seasoned salt, and pepper into a large bowl.
While the potatoes are still hot, hold each potato in a towel and cut in half lengthwise. With a large spoon, scrape out the insides into the bowl with the other ingredients. Repeat until all the potatoes have been scraped. Reserve the potato shells on a large baking sheet.
Use a potato masher to mix the ingredients together. Stir in 1 cup of the grated cheese. Slice the green onions and add them to the bowl. Stir, taste, and adjust the seasonings as necessary.
Fill each potato half with the potato mixture and return to the baking sheet. Top with the remaining 1 cup grated cheese. Bake in the 300 degree oven for about 15 minutes, until the cheese is melted and the potatoes are hot.
Pioneer Woman picture:
If you want step-by-step directions with pictures, go here: http://thepioneerwoman.com/cooking/2007/07/twice_baked_pot/. The recipe is older than the one in her cookbook, so I would follow this one and just look at hers for pictures.