Twice Baked Potatoes

Ingredients

• 4 medium russet potatoes
• 1 tsp kosher salt
• 1 tbsp bacon grease (or use olive oil)
• 1/4 cup whole milk
• 1/4 cup butter (melted)
• 2 tbsp sour cream
• 1 1/4 cups shredded cheddar cheese (divided)
• 1/2 cup crumbled bacon (divided)
• 1/4 tsp salt

Instructions

1. 1

   Preheat the oven to 450˚F. Pierce the potatoes with a fork on all sides. Rinse them with water and sprinkle them with kosher salt.

2. 2

   Place the potatoes on a wire rack and bake at 450˚F for 45-55 minutes.

3. 3

   Remove from the oven and cut each potato in half using tongs or an oven mitt to hold the hot potatoes.

4. 4

   Allow the potatoes to cool slightly and then scoop out the insides into a mixing bowl, leaving the skins intact. Brush the skins with bacon grease (or use olive oil) and return them to the wire rack.

5. 5

   Mash the potatoes. Then, stir in the milk, melted butter, sour cream, 1 cup of shredded cheddar cheese, about ⅓ cup of the crumbled bacon (reserve the remaining bacon for topping), and the salt to the mashed potatoes. Spoon the mixture into the potato shells and return them to the wire rack.

6. 6

   Bake at 450˚F for 10-13 minutes. Sprinkle with the remaining shredded cheese and bacon bits. Return to the oven for about 3-5 minutes, or until the cheese is melted.