Twice-Baked Potatoes

Twice-baked potatoes are out of this world, and you can make them with whatever seasonings you like. You can also freeze them for later!

You'll need russet potatoes. Poke them with a fork or knife to ensure even cooking.

Wrap them in foil and cook them at 350 for 45 minutes.

While they're cooking mix up your stuffing. I like to use real bacon bits, scallions, shredded cheese, sour cream, salt and pepper and sometimes fresh herbs if I have them.

When the potatoes are finished cooking, slice an even slit in them length-wise. Gently scoop out all of the potato without poking a hole in the skin.

Dump the potato in your stuffing bowl. Mix it all up. Stuff it back into your potatoes and then sprinkle the top with shreaded cheese.

Bake at 350 for 20 minutes, or until the tops are golden.