Twice Baked Potatoes🥔🌿 This is a perfect recipe to bring to a barbecue or for Father's Day! Milk and local Ontario dairy products are a staple in my fridge and key ingredients to many of my favourite recipes....especially with potatoes. The creaminess of milk, butter, sour cream & the cheddar, blend and melt together to make the perfect flavourful combination! @Ontario Dairy #InspiredbyDairy #ad Serves: 4 Prep time: 15 minutes Cook time: 1 hour 20 minutes Ingredients: 4 russet potatoes Salt & Pepper 6 green onions 1/2 cup local Ontario Whole milk 1/4 cup Ontario salted butter 2 cups old Ontario cheddar (separated) 10 slices bacon 1/4 cup Ontario sour cream Toppings: Chives Sour cream Crumbled bacon Instructions: 1. Preheat oven to 375F. Wash, dry and poke potatoes all over with a fork. Brush with melted butter, salt and pepper. Add to a sheet pan and bake for 1 hour, until softened. 2. In the meantime, chop up green onions, grate cheese and lay your bacon on a parchment-lined baking sheet. 3. In the last 20 minutes of cooking the potatoes, add your bacon to the oven and bake until crispy. 4. Allow your potatoes to cool for at least 15 minutes before slicing off the sides. 5. Using a spoon, dig out the inside of the potatoes, leaving a thick enough layer for the potato to stay intact. Save the tops. 6. Heat your milk and butter in a microwave until the butter is melted. 7. Add the potato insides and tops to a bowl with the green onions, 3/4 of the bacon, milk, butter, sour cream, 1 cup cheddar, and salt & pepper to taste. 8. Beat the mixture until fluffy and combined. 9. Add the hollowed potatoes to a foil-lined baking sheet and fill them with the fluffy potato mixture. Top with the additional cheddar cheese. 10. Bake the potatoes at 375F for 15-20 minutes and then broil them for 5 minutes until cheese is bubbly. 11. Top with sour cream, chives and the leftover crumbled bacon and enjoy :) - @theredbowl