Ingredients

The following ingredients have 4 Servings
  • 4 medium size baking potatoes
  • 1 tsp salt
  • ½ tsp ground pepper
  • ½ cup sour cream ((113g))
  • ½ tsp ground mustard
  • 2 green onions ((thinly sliced))
  • ½ cup shredded cheese ((2 oz/56g))
  • 4 strips bacon ((cut into small strips cross wise))

Instruction

  • Scrub baking potatoes. Pat dry with paper towels. Place on a baking tray and roast in a 375˚F (190˚C) oven for 1 hour 15 minutes.
  • Remove potatoes from oven. When cool enough to handle, cut off about ½ inch lengthwise from the top of each potato. Carefully scoop out the flesh into a mixing bowl, leaving ½ inch of the perimeter intact.
  • Add salt, pepper, sour cream, and mustard to the bowl. Mash potatoes until all ingredients are well combined.
  • Add green onions, reserving a tablespoon for use later. Gently mix to incorporate.
  • Refill the potato shells with the potato mixture, mounding it slightly. Place each potato on individual oven proof serving dish if desired. Bake for 20 minutes.
  • In the mean time, pan fry bacon on the stove until crisp. Remove and drain on paper towel.
  • Remove baked potatoes from oven, sprinkle with shredded cheese. Baked for another 5 minutes to melt the cheese.
  • Remove twice baked potatoes from oven. Sprinkle with bacon bits and remaining green onions.
  • Serve immediately.