Twice baked potatoes

Ingredients:

• 3 thick-skinned Russet Burbank potatoes
• 1 tbsp. l. olive oil
• 1.5 tbsp. milk
• 1.5 tbsp (75 g) butter
• 1 cup sour cream
• 150 g sharp cheddar, grated (about 1 and 1/4 cups)
• 0.5 tbsp garlic salt
• 3 slices bacon, fried and crumbled
• 1/4 cup finely chopped green onions

Preparation:

1. Preheat oven to 200°C.
   
   Wash the potatoes and pierce them with a fork. Rub with olive oil and place them in a large jelly roll pan or on a rimmed baking sheet. Bake the potatoes for 45 minutes or until tender. Remove from the oven and cut the potatoes in half lengthwise. Reduce the oven temperature to 170°C.
2. When the potatoes are cool enough to handle, scrape the flesh into a large mixing bowl. Add the milk, butter, sour cream, cheese, garlic, and salt and pepper to taste. Mix until creamy. Spoon the mixture back into the potato shells.
3. Place in the oven for 15 minutes to melt the cheese. Remove from the oven and sprinkle with bacon and green onions.
   
   

   Chef's Note

   
   I learned the hard way that you shouldn't wrap potatoes in foil before baking. This will make the skin soft and fall apart. However, if you bake the potatoes uncovered, their skin will be firm and you can easily scoop out the flesh.