Submitted by: Julie Turner-Crawford, Phillipsburg, Mo.
• 8 baking potatoes, washed
• 3 Tbsp. canola oil
• 2 sticks salted butter
• 1 C. bacon bits (fry your own)
• 1 C. sour cream
• 1 C. cheddar or Jack cheese (or a mix of both), plus more for topping
• 1 C. whole milk
• 2 tsp. seasoned salt
• 3 green onions, sliced
• Pepper to taste
Preheat the oven to 400 degrees. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for one hour, making sure they’re sufficiently cooked through. Slice the butter into pats. In a large bowl add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet. Smash the potatoes into the butter, bacon and sour cream. Add cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. Fill the potato shells with the filling. Top each potato with a little more grated cheese and bake until the potato is warmed through, 15 to 20 minutes.