Twice Baked Potatoes

Last week my sister hosted one of our Christmas family gatherings and she served a wonderful meal of Crab Souffle, Broccoli Casserole and Twice Baked Potatoes. My mom brought both Key Lime Pie and Peach Cheesecake Pie for dessert, lets just say we had a wonderful time with our family and a great time around the table. A new dish on the table for my family was the Twice Baked Potatoes that my sister came up with. They were delicious, creamy and cheesy and with some bacon crumbled in a perfect addition to the table.

Twice Baked Potatoes: Serves 8 - 16

4 Large Russet Potatoes (approx 3/4# each)
1C Whole Milk
1/2C Sour Cream (she used Daisy's Light)
4 Slices of Bacon - Cooked Crisp & Crumbled
3oz Sharp Cheddar - Shredded
1/4C Green Onions - Chopped
1/4C Parmesan Cheese - Grated
Salt & Pepper

Clean and dry the potatoes and pierce all over with a fork. Place on a sheet of aluminum foil in a 350° oven for approximately 75-90 minutes (when pierced with a fork the consistency should be soft inside). Remove and allow to cool to warm so you can handle the potatoes. Cut each potato in half length wise and with a large spoon scoop out the flesh of the potato into a mixing bowl leaving a 1/4" of potato in the skin. Set the skins to the side and mix the flesh of the potato, milk, sour cream, bacon, cheddar, green onions and salt and pepper together until evenly mixed. Scoop the mixture into the skins and top with the Parmesan cheese. Bake in a 350° oven for 25-35 minutes until the tops start to brown. Remove from the oven and serve!

Tip: You can make these the day ahead and refrigerate prior to baking for the second time. They may require a little more time in the oven as they will be warming up from the refrigerator.

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WW: 7 Points Plus / serving @ 8 servings
3 Points Plus / serving @ 16 servings - half a potato skin