Loaded Salt-Crusted, Twice-Baked Taters

 

4

Baking potatoes

1/4

cup Kosher salt

1/4

cup olive oil

3/4

cup Sour craem

1

stick butter

3/4

cup half-and-half

1/2

teaspoon salt

1/2

cup shredded cheddar cheese

1/4

pound bacon

• 1 Preheat oven to 350 degrees and wash baking potatoes in cool water.
• 2 Use a basting brush to coat potatoes with olive oil, and roll in pan of Kosher salt to crust potatoes. Place potatoes in a baking pan and bake for 1 hour or until a sharp knife can penatrate a potato without resistance.
• 3 Cut potatoes in half lengthwise and scoop out insides. Process through a potato racer or mash with a hand masher. Add butter, sour cream and half-and-half and mix with a hand mixer until fluffy. Salt to taste.
• 4 Please salt-crusted skins on cookie sheet and add scoop whipped potatoes back into skins. Place in oven to heat through.
• 5 Make crispy bacon, then remove potatoes and sprinkle with cheddar cheese and bacon bits. Heat until cheese melts.