Anyway...this is a really simple "Kimberly-proof" way to make delicious twice baked potatoes:
You'll need:
Large baking potatoes x's however many you plan to serve
Sour cream
Salt&Pepper
Milk--whatever's in the fridge will do
Cheddar cheese
Bacon
Green onion
Butter
I do everything to taste with these....so I always purchase the largest of sour cream, cheese, and bacon (I will tell you...I use the entire pkg of bacon...I have two guys that LOVE bacon)
+Fully coat your baking potatoes with extra virgin olive oil, a bit of salt, and poke holes in the tops of them-wrap them in aluminum foil and bake for 1-1/2 hour(s) on 350.
+Once soft to the feel pitch the aluminum foil and cut the tops of the potatoes out...I do a "football" shaped cut and make little "boats out of them" remember to leave some of the potato on the inside for support of the skin.
+empty your potato filling into a large mixing bowl, and this is where it gets fun...I add roughly two good spoon fulls of both butter and sour cream...use a hand held mixer and cream the potato to your liking.
+chop some green onion and add in your bacon to which you can cook up while the potatoes are baking. I just use my hands and break up the bacon. (some use bacon bits if your short on time)...add in shredded cheddar cheese...salt& pepper to your liking...I use the mixer again and cream the ingredients. Once you've obtained a stuffing that you like simply spoon into your little "potato boats" and top with left over bacon, and cheese.
+Bake when you are ready for dinner at 350 until cheese is melted--12-15 mins.
Lastly, I feel I'm obligated to tell you to enjoy these in moderation...I'm pretty sure I do not want to even know the caloric content of these suckers! But...enjoy!!!