Twice Baked Potatoes with Flax
Servings: 8
Ingredients
- 1 Tablespoon oil of choice we used olive oil
- 4 russet potatoes large
- ¼ cup unsalted butter, softened ½ stick
- ½ cup sour cream
- 2 Tablespoons Manitoba Milling Co. Whole-Milled Flaxseed
- ¼ cup milk of choice
- ½ teaspoon salt plus more to sprinkle on raw potatoes
- ¼ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup cooked bacon chopped (plus more for garnish)
- ½ cup grated cheddar cheese plus more for garnish
- 2 Tablespoons sliced green onion or chives (plus more for garnish)
Instructions
- Preheat oven to 400℉. Prepare a large baking pan with foil, if desired.
- Wash and dry potatoes then place on the baking pan. Drizzle or spray potatoes with oil until lightly coated. Sprinkle potatoes lightly with salt, if desired.
- Bake potatoes uncovered on baking pan for 1 hour, or until a fork can easily be inserted into the potatoes, or once the potatoes have reached an internal temperature of 200℉.
- Once potatoes have baked, remove from the oven and allow to cool until you can safely handle them. Lower the oven temperature to 350℉.
- Slice each potato in half lengthwise. Into a large bowl, gently scoop out the center of the potatoes leaving about ¼” rim of potato from the skin.
- Gently mash the potatoes until broken up. Add the butter, sour cream, flaxseed, milk, salt, garlic powder, and pepper. Stir and mash to desired consistency.
- Fold in the chopped bacon, grated cheese, and sliced green onion until combined.
- Scoop the mixture back into the potato halves, dividing equally. Gently press the mixture into the halves and top with additional cheese and bacon, if desired.
- Bake at 350℉ for about 15 minutes to warm potatoes and melt cheese. Top with fresh green onion or chives and serve warm.