Cheesy Twice Baked Potatoes

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Anywho check out my Cheesy Twice Baked Potatoes I made this weekend. They are so cheesy and creamy it is the perfect side dish for any meal!

So, this weekend my grandparents and aunt came over for a cookout at our house. My dad made some decadent smoked wings, smoked sausage and smoked ribs, my grandma made her to-die-for famous cucumber salad and my mom and I made some twice baked potatoes.

Usually I am pretty good at throwing some ingredients in the bowl, mashing it up and calling it a twice baked potato kinda day, but everyone seemed to enjoy the ones I made this weekend so I wrote down the recipe and took some pictures to share!

These are sinfully cheesy and oh so creamy. I always add a sprinkle of cheese to the top for an extra bite of gooey goodness!

Being that these are such a cinch to throw together they couldn't be more perfect for football season! They are hearty and filling for all of your beer laden football loving guests and they can even be the perfect way to get an extra hit of veggies without skimping on the fabulous flavor. Just simply fold in some chopped and steamed broccoli to the mashed potato mixture before stuffing the potato skins. Or, if your feeling extra fancy steam some cauliflower and add it to the mixture to mash together with the potato. Nobody will even notice!

Give these a try and add some extra toppings however your heart (or stomach) desires!

Cheesy Twice Baked Potatoes
print the recipe here

4 baking potatoes, baked and cooled
1  c. sour cream
6-8 slices of bacon, cooked and chopped
1 c. cheese, plus extra for topping
1/4 t onion powder
1/4 t garlic powder
1/4 t seasoning salt
1/4 c. milk
1 T chives

Optional Add In's 
1 c. cooked broccoli
1 c. cooked cauliflower
2 T stone ground mustard
jalapeno
scallions

1. Once your potatoes have cooled slice them in half lengthwise and scoop out (most of) the potato filling leaving a thin rim around the skin for support.
2. In a medium bowl combine the potato scoopings, sour cream, cheese, onion powder, garlic powder, seasoning salt, milk and mash with a potato masher. Keep mashing until you reach a creamy, but slightly lumpy consistency. Once it is mashed enough add the bacon and any add in's you would like and mix with a spoon.
3. Fill the empty potato skins with the potato mixture.

4. Bake at 400 for 20-25 minutes until heated through.
5. Top the potatoes with another sprinkle of cheese and bake for another 5 or so minutes until cheese is melted.
6. Top with chives and serve!