The Pioneer Woman's Twice-Baked Potatoes:

I've recently came to a weird conclusion. A lot of people say that coming up with a side dish, is no problem...it's the main dish that's so hard to decide on or come up with.

It's the opposite for me. I can decide on a main dish pretty easily...but a side?

I have to rack my brain forever to try to figure something out!

I wanted something simple yet different to take to a potluck dinner a while ago. 

I LOVE twice baked potatoes, and I LOVE the Pioneer Woman!! I thought this recipe would be good for feeding a crowd, so I decided to give it a try! They do take time, but they're really easy and SO good!

I made my own variations of Ree's recipe, but as she says, this is only for a general guide line. Add more or less of whatever you like!

I hope you try it out!!!!

8-10 baking potatoes

1 cup sour cream

1 cup bacon bits

2 sticks butter, diced

1/2 tsp. seasoning salt

2 tsp. parsley

2+ cups shredded cheddar cheese

Thoroughly wash and dry potatoes. Prick potatoes with a sharp knife. Place directly on oven racks.

Bake at 400 degrees for 1 hour and 15 minutes. Remove and allow to set until cool enough to handle.

Gently cut potatoes in half lengthwise. Scoop out the potato from the skin with a spoon - leaving a 1/4 inch shell; set aside.

Place the potato "pulp" in a large bowl. Add sour cream, bacon bits, butter, seasoning salt, parsley and 1 cup cheddar cheese. You can use a potato masher, but I like a hand mixer. Mix until well combined.

Using a spoon or an ice cream scoop, scoop the potato mixture into the shells and place in a baking dish.

Sprinkle with cheese.

Bake at 350 degrees for 15-20 minutes.

Serve!

Note:

-I generally use 10 - 12 small potatoes

-I like to make them up to the point of baking them the second time, and then keeping them in the fridge.

Later in the day, or even the next day, I bake them for about 30 minutes. 

-Mine definitely don't look as good as Ree's and I'm sure they weren't, but they still did taste AMAZING!!