Twice Baked Potatoes - cooking recipe

Ingredients

4 large baking potatoes
1/2 cup sour cream
1 cup cheddar cheese, finely shredded
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup butter, melted
1/2 teaspoon onion powder
8 tablespoons bacon, cooked & crumbled
vegetable oil

Preparation

Wash and dry the baking potatoes.
Coat the outside of the potato with the vegetable oil.
You don't want it dripping.
Place the baking potatoes onto a baking sheet and bake at 400\u00b0 for 1 hour 15 minutes or until the potato gives to a slight squeeze.
Carefully slice the potatoes in half lengthwise.
Let sit about 10 minutes.
Melt the butter and place in in the bottom of a heavy mixing bowl.
Carefully using a spoon scoop out the inside of the potato and place it in the mixing bowl with the butter.
Leave the shells on the baking sheet.
Mash the potatoes up.
Add the sour cream, cheese, salt, pepper, and granulated onion.
Mix together till thoroughly blended.
Put the potato mixture back into the shells.
Top each half with 1 Tablespoon of bacon bits.
Place cookie sheet of potatoes in freezer.
After they are frozen put the twice baked potatoes in freezer bags or containers.
To eat them just pop them in the microwave for a few minutes.
Can also be popped into the oven at 375 till just starts to get slightly browned on top.
You want them just hot enough to melt the cheddar cheese.
Cooking them to long will dry them out.
Makes a great lunch or a side dish with dinner.