Twice Baked Potato

April 19, 2019

 Serves 4:

2 russet potatoes

3/4 cup sour cream

4 strips of bacon, cooked and cut in matchsticks

6 chives, finely sliced

1/2 cup cheddar cheese, shredded

1 TBS Mediterranean Rub

2-3 tbsp Pizzaolio Olive Oil

Rosemary Sea Salt and fresh ground black pepper

 

Poke the potatoes a few time with a fork, brush with olive oil and sprinkle with salt and pepper. Place in the oven and bake 1 hour at 375F.

 

Once the potatoes are fork tender, remove from the oven and let cool slightly. Slice each potato in half and scoop out most of the inside, leaving about 1/8" around the edges so it keeps its structure. 

In a bowl combine the potato, sour cream, bacon, chives, cheese, mediterranean rub and olive oil. Mix till everything is well combined. Season to taste with salt and pepper. 

Divide the filling between the potato halves. Place on a parchment lined sheet pan and bake for 15-20 minutes. If you'd like, top with more cheese before serving.

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