Saturday, December 3

Twice Baked Loaded Potatoes

Twice baked to perfection. These potatoes will warm you up on any night!

Serves 6
Full time 1 1/2 hours

The needs-

6 large white potatoes
1 tbsp vegetable shortening
1 tbsp salt
1 tbsp ground black pepper

For filling-

1/4 cup bacon, crumbles or chopped
2 tbsp butter
2 tbsp sour cream 
2 tbsp fresh chopped chives
1 tsp salt
1 tsp ground black pepper

For topping-

6 slices Munster cheese

The know-

Preheat oven to 350'.

Coat potatoes with vegetable shortening and season with salt & pepper. Pierce a few times with a fork.

Bake in oven for 45 minutes.

Once baked, cut top third of potato off and scoop inside of potato into a bowl.

Combine potato tops, insides, and butter in a bowl.

Return hollowed potatoes to baking dish.

Mash potatoes with butter into a smooth, but slightly chunky texture.

Add in chives, bacon, sour cream, salt, and pepper. Mash to combine.

Stuff filling into potato skins and top with cheese.

Bake for 10 minutes or until cheese melts and turns lightly golden.

Remove from oven and let rest 2-3 minutes prior to serving.