Twice-Baked Potatoes

I recently bought the new Trisha Yearwood cookbook "Home Cooking with Trisha Yearwood" and after browsing through it just a few minutes, I realized that there is not one single recipe on there that I am not going to try.

It's such a good cookbook, from the easy home cooked meals using ingredients we all have laying around, to the wonderful family stories. Go out and get it if you don't own it yet, it's worth it.

Here's the first recipe I tried, I've made Baked Potatoes before but these were so good. Thumbs up!

TWICE-BAKED POTATOES
Credit: Home Cooking with Trisha Yearwood

6 large baking potatoes
2 tablespoons olive oil
3 tablespoons milk
3 tablespoons butter
2 cups sour cream
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
1 tablespoon garlic salt
salt and pepper
6 slices bacon, cooked and crumbled
1/2 cup finely chopped green onion

Preheat the oven to 400 F.

Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 F.

When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.