Kristendish

Traditional twice baked potato topped with bacon bits, naturally.

Why bake something once when you can bake it twice?

To make: Bake russet potatoes (these are the fluffiest and best for twice baking) for about an hour on 350 degrees F, until soft. Scoop out the insides and mash together with sour cream (about 1/4 cup per potato), grated cheese to cheesy preference, salt, pepper, and herbs of choosing. I used a few tablespoons of dried oregano for 4 potatoes.Taste the batter to determine if it’s how you like it. Re-stuff potatoes, sprinkle with bacon bits and a little grated cheese. Bake at 400 degrees F for another 10-15 minutes, until cheese is melted and potatoes are hot. Can be garnished with more herbs.