Twice Baked Potatoes
- 6 russet potatoes
- 3 tablespoons olive oil
- 1 cup sour cream
2 teaspoon Morton & Bassett Shallots
- ½ teaspoon Morton & Bassett Basil
- 1 teaspoon Morton & Bassett Chives, plus a pinch to garnish
½ teaspoon Morton & Bassett Garlic Powder
½ teaspoon Morton & Bassett Coarse Ground Black Pepper
1 teaspoon Morton & Bassett Onion Powder
- ½ cup shredded cheese, plus ¼ cup for topping
- Salt, to taste
- Bacon bits (optional)
Preheat oven to 350°F.
Start by puncturing potatoes with a fork. Drizzle with olive oil, wrap individually with foil, place on a baking sheet, and bake for 1 hour.
When the potatoes have cooked, let cool until they can be comfortably handled in a tea towel. Using a spoon, scoop out the potato contents into a bowl, careful not to scoop too deep and cut through the potato skin. Set aside empty potato skins.
Add sour cream, M&B Shallots, M&B Basil, M&B Chives, M&B Garlic Powder, M&B Black Pepper, M&B Onion Powder, shredded cheese, and salt. Mix together.
Scoop the potato filling back into the empty potato skins. Top with shredded cheese and Morton and Bassett Chives. Place back onto a baking sheet and into the oven for 10 minutes.
Garnish with bacon bits.