One traditional twice-baked potato recipe uses 3 large baking potatoes, 1 tablespoon olive oil, 1 tablespoon milk, 1 tablespoon sour cream, crumbled bacon and green onion. You also need 5 ounces cheddar cheese, garlic salt, salt and pepper.
Pierce the washed potatoes a couple of times with a fork, then coat in olive oil. Bake them in the oven for about 45 minutes at 400 degrees, or until cooked. Let the potatoes cool, then slice long wise and scoop out the insides. Place the flesh into a large bowl or mixer. Reduce the oven to 350 degrees. Combine the potato with the milk, sour cream and cheese. Add the salt, pepper and garlic to taste. Spoon the mixture back into the potatoes, and place back into the oven for 10 to 15 minutes. Use the green onion and bacon to garnish as desired, and slice the potatoes in half to serve.
For a potato with a little more kick, bake the potatoes as stated in the first recipe. Then make 1/2 of bacon in a skillet and put aside. Sauté 1 chopped onion, 4 teaspoons of chopped jalapeño, and 4 tablespoons of chopped garlic in 2 tablespoons of the bacon grease. Combine the potato flesh with the bacon, 4 tablespoons horseradish, 8 tablespoons sour cream and 8 ounces pepper jack cheese. Add the jalapeño mixture, then scoop out into the potato skins. Sprinkle extra cheese on top and avocado slices, if desired. Bake for another 15 minutes or until hot.