Double Baked Potato Recipe

A double baked potato recipe with all the fixins.


Serves 4
4 medium potatoes
4 slices bacon, crisp and crumbled (for a vegetarian option: top with diced green onion instead).
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup shredded sharp cheddar cheese
1/4 cup butter
1/4 cup milk (or milk alternative like original almond, or rice milk works too)
1/2 cup sour cream


Preheat oven to 400F.

Bake the potatoes until done (ie. you can put a fork into them easily).

Allow to cool a bit.

Slice about a 1" strip of the skin off the top of each potato.

Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.

Mash the potato pulp along with the butter.

Add milk, sour cream, cheese, salt and pepper; combining well.

Spoon the mixture back into the potato shells, piling high.

Top with the crumbled bacon (or green onion).

Bake at 400 for 15 minutes.

Let cool for 3-4 minutes befor serving as potatoes get very hot!