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Twice Baked Potatoes

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Ingredients
  

  • 4 medium size Russet potatoes, scrubbed
  • 4 tbsp olive oil
  • 1/2 tsp salt

FILLING

  • 4 tbsp  Cabot Salted Butter, melted
  • 1/3 cup warm milk
  • 1/2 cup Cabot Sour Cream
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • Pinch cayenne pepper, optional
  • 4 oz Cabot Seriously Sharp Cheddar, grated (about 1 cup)
  • 5 strips bacon cooked and chopped, divided
  • Chives and Cabot Sour Cream for garnish

Instructions
 

  • PREHEAT the oven to 400°F.
  • PIERCE each potato 5-6 times with a fork. Drizzle with olive oil and sprinkle with salt. Bake for 45-60 minutes until the potato can be pierced easily with a fork.  Let potatoes cool enough to handle then slice potatoes in half lengthwise and scoop out the insides, leaving about a ¼-inch shell.
  • RETURN potato shells to the oven and bake for 10 minutes.
  • MASH potato with butter, milk, sour cream, and spices, adding additional milk if needed to reach a creamy consistency. Fold in half of the bacon and cheese. Spoon mashed potatoes back into the potato skins.

Notes

*To eat immediately, top with remainder of cooked bacon and return potatoes to the oven and bake at 400°F for 15 minutes.
*To freeze, place a baking tray with filled potatoes in the freezer. Once frozen, wrap each potato with foil and place in a Ziploc freezer bag. Freeze for up to 3 months. When ready to eat, unwrap potatoes and bake at 350°F oven for about 1 hour. To microwave frozen potatoes, cook on HIGH power for 2-3 minutes until heated through.