Twice-Baked Potatoes in a Dish and Potato Skins

Twice-Baked Potatoes

Summary: I’m making up the potato skins recipe based on what I remember eating at the Black Angus waaaaay back when I was a kid. I just remember them being crisp, cheesy, and bacony. Mmmm


  • 9 medium russet potatoes
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 4 tablespoons butter
  • 3 cloves garlic, finely chopped
  • 1/2 to 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 cup milk (if potatoes are too thick)
  • 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried
  • 2 1/2 to 3 cups shredded cheddar cheese
  • canola oil to fry in
  • sour cream, if desired
  • 3 green onions, sliced

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