Twice Baked Potatoes
Twice Baked Potatoes are like the perfect meeting of loaded baked potatoes and cheesy potato skins. Add in your favorite toppings and lots of cheese to the crispy, salty potato shell and your dinner is elevated to a steakhouse level experience.
Ingredients
- 4 medium Russet potatoes scrubbed and dried
- 4 oz Cheddar cheese shredded, about 1 cup
- 1/2 cup Sour Cream
- 1/2 cup Buttermilk
- 2 tbsp unsalted butter softened
- 3 scallions sliced thin
- 2 slices bacon sliced thin and cooked crisp
- 2 tsp salt to taste, plus more for sprinkling skins
- 1 tsp black pepper
Instructions
- Adjust an oven rack to the middle position and heat oven to 450 degrees.
- Poke a few holes in each potato and sprinkle with salt. Place on a foil lined baking sheet and bake in oven until slightly soft to the tough, about 30-45 minutes, turning over halfway through baking.
- When a skewer or pairing knife glides easily through the flesh, remove potatoes from the oven and allow to cool for 10-15 minutes. Reduce oven temperature to 350 degrees.
- Slice the potatoes in half, lengthwise. If using small potatoes, cut enough of the top off so the flesh can be easily scooped out. Scoop the flesh out of each potato and into a bowl, leaving about 1/4" thick shell. Arrange empty shells onto the baking sheet and return to oven. Bake until slightly crisp and dry, about 10 minutes.
- Mash the potato flesh until smooth and stir in the remaining ingredients, reserving 1/4 cup of the cheese for the top. Season with salt and pepper to taste.
- Remove shells from the oven and increase the temperature to 500 degrees. Carefully spoon the potato mixture into the shells. Top with the remaining cheese and place the stuffed potatoes in the oven. Bake until browned on top, about 15 minutes. Rest for 10 minutes before serving.