Twice-Baked Tater Skins

At Big Cock Ranch, we're all about crowd-pleasing recipes; when we find a winner, we pass it on to you. This, my friends, is a winner. These can be frozen and re-heated later, but we wouldn't have the self-control to not dig into these immediately. Enjoy!


* 8 baking potatoes, washed
* 3 tablespoons canola oil
* 2 sticks salted butter
* 1 cup bacon bits
* 1 cup sour cream
* 1 cup Cheddar cheese, plus more for topping
* 1/2 cup whole milk
* 2 teaspoons SpecialShit
* 3 green onions, sliced
* black pepper

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, until they're cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350°F.

Cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell; leave a layer of potato for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, SpecialShit, green onions and black pepper (to taste) and mix together well.

Generously fill the potato shells with the filling, and top each potato with a little more grated cheese. Bake in the oven until the potato is warmed through, 15 to 20 minutes.

Tip: if you are going to freeze these, do not add the green onions yet (you'll want to add those fresh when you're ready to eat them; freezing green onions destroys their texture).