Collegiate Times

Twice Baked Potatoes.

Cold weather calls for warm and comforting food. Try these easy-to-make, twice-baked potatoes as either a side or main dish.

Prep Time: 15 minutes

Cook Time: 1 hour and 15 minutes

Serves: 4

Ingredients:

2 large baking potatoes

4 slices of bacon

1/2 cup sour cream

1/4 cup milk

2 tablespoons butter

1/2 cup shredded cheddar cheese

2 green onions sliced

salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees. Wash potatoes and poke each potato with a fork in 10 to 12 places, to allow moisture to escape while baking. Bake potatoes in preheated oven for 1 hour.

2. Meanwhile, in a large skillet, cook bacon over medium heat until evenly browned. Drain, crumble and set aside.

3. When the potatoes are done, allow them to cool for 10 minutes before slicing each one lengthwise. Scoop out the flesh, leaving about 1/8 of an inch remaining inside the skin. In a large bowl, cream together the potato you have scooped out, the sour cream, milk, butter, 1/4 cup cheese and one green onion. Mix until creamy. Spoon the mixture back into the potato skins and top with remaining cheese, green onions and bacon.

4.  Bake for another 15 minutes.

-adapted from allrecipes.com

A version of this article appeared in the Nov 10 issue of the Collegiate Times.