twice-baked potatoes... 1 hour and 20 minutes

 

the goods:

 

4 russet baking potatoes, scrubbed clean

Crisco

1/2 cup real bacon bits

1 stick butter, cut into slices

1/2 cup sour cream

1/4 cup milk

1/4 teaspoon seasoned salt (such as Lawry's)

1/4 teaspoon black pepper

1 cup grated sharp cheddar cheese

1 green onion, sliced

 

Preheat oven to 400 degrees. Rub the outside of the potatoes with Crisco and prick with a fork. Place directly on oven rack and bake for 45 minutes. Remove from oven and reduce oven temperature to 300 degrees. In a large bowl, combine the butter, sour cream, bacon bits, milk, seasoned salt, and pepper. Slice each potato in half lengthwise. With a large spoon, scrape out the insides into the bowl with the other ingredients. Place potato shells on a rimmed baking sheet. Use a potato masher to mix all the filling ingredients together. Stir in 1/2 cup grated cheese and green onion. Fill each potato half with the potato mixture and return to the baking sheet. Top with remaining grated cheese. Bake for 10 to 15 minutes until the cheese is melted and the potatoes are hot.