Twice-Baked Potatoes
Twice baked potatoes combine fluffy mashed potatoes, crispy bacon, cheddar cheese, and fresh green onions baked inside tender russet skins. This comforting, hearty dish makes a perfect side or main for family meals and gatherings.
Equipment
- 1 Enamelware Sheet Pan
- 1 Potato Masher
- 1 Skillet (non-stick or cast iron)
- 1 Silicone Basting Brush
- 1 large mixing bowl
Ingredients
- 4 medium russet potatoes about ½ lb each
- 1 tablespoon olive oil
- 4 ounces bacon
- 4 tablespoons unsalted butter
- ½ cup sour cream
- ¼ cup milk
- ½ teaspoon salt plus extra for seasoning
- ¼ teaspoon freshly cracked black pepper
- 3 green onions thinly sliced
- 1¼ cups shredded cheddar cheese divided
Instructions
- Prepare and Bake the Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash each russet potato and dry them completely. Use a fork to poke several holes all over each potato to allow steam to escape while baking. Place the potatoes on a baking sheet lined with parchment paper. Drizzle olive oil over each potato, then use a silicone brush or your hands to coat them evenly. Sprinkle lightly with salt to enhance the skin’s flavor. Bake in the oven for about 50 to 60 minutes, or until the potatoes are tender when pierced with a fork.
- Cook the Bacon Until Crispy: While the potatoes bake, heat a skillet over medium heat. Add the bacon slices and cook them until they turn a golden brown and become crispy. Remove the bacon from the pan and transfer to a plate lined with paper towels to drain excess grease. Once cooled, chop the bacon into bite-sized pieces.
- Scoop and Mash Potato Flesh: When the potatoes have cooled enough to handle, slice each one lengthwise down the center. Carefully scoop out the soft flesh into a large mixing bowl, leaving about a ¼-inch thick border of potato inside the skins to keep their shape intact. Discard or save the skins for another use.
- Mix Filling Ingredients: To the bowl with the scooped potato flesh, add the butter, sour cream, milk, salt, and freshly cracked black pepper. Mash everything together using a potato masher or an electric hand mixer until the mixture becomes smooth and fluffy. Stir in half of the chopped bacon, half the sliced green onions, and ½ cup of the shredded cheddar cheese, folding gently until evenly combined.
- Refill and Bake the Potatoes: Spoon roughly ⅓ cup of the potato mixture back into each potato shell, spreading it evenly. Top each filled potato with the remaining shredded cheddar cheese. Return the stuffed potatoes to the baking sheet and place them back in the oven. Bake for an additional 20 minutes or until the cheese on top has melted and is bubbly.
- Garnish and Serve: Remove the potatoes from the oven and sprinkle the remaining green onions over the top for a fresh, vibrant finish. Serve warm and enjoy!
Notes
- Russet potatoes are ideal for this recipe due to their thick skin and fluffy interior that mash beautifully and hold up well after scooping.
- To save time, you can bake the potatoes the day before and refrigerate them overnight before proceeding with the filling and second bake.
- Feel free to customize the filling by adding ingredients like sautéed mushrooms, chopped chives, or a dash of smoked paprika for extra flavor.
- For a lighter version, substitute Greek yogurt for the sour cream or use reduced-fat cheddar cheese.
- Make sure to leave a sturdy potato rim when scooping out flesh to prevent the skins from collapsing during the second bake.
