Twice-Baked Potatoes
  • 6 large baking potatoes
  • olive oil, for rubbing
  • 1½ tablespoons milk
  • 1½ tablespoons butter or olive oil
  • 1 cup sour cream
  • 1¼ cups sharp Cheddar cheese, grated
  • ½ teaspoon garlic powder
  • Salt and pepper
  • 3 slices bacon, chopped and cooked (or crumbled)
  • ¼ cup fresh chives, snipped or finely chopped
  1. Preheat the oven to 400 degrees F. Wash the potatoes and pierce them with a fork. Rub the potatoes with olive oil and place them on a lined, rimmed baking sheet.
  2. Bake the potatoes for about hour, or until soft. Remove the potatoes from the oven. Reduce the temperature of the oven to 350 degrees F.
  3. Cut the cooled potatoes in half lengthwise. Scoop out the potato flesh into a large bowl. Add the milk, butter or oil, sour cream, cheese, garlic powder, and salt and pepper to taste. Mix until creamy.
  4. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes or until browned. Remove from the oven and garnish with bacon and chives.
Recipe by the beautiful things at