Twice-Baked Potatoes
Cooler weather means hearty meals are here again! Twice-baked potatoes are such a comfortable filling meal the entire family will thoroughly enjoy. The best part is, its extraordinarily inexpensive and freezes well if you want more at a later date- and you always want more at a later date.
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 25 minutes
Yields 4 servings
Ingredients:
4 7-8 ounce russet (or large Yukon Gold) potatoes; scrubbed, dried and rubbed lightly with canola or vegetable oil
1 cup 4 ounces shredded cheese: sharp cheddar, Gruyere, Mexican blend or your favorite, divided
¼ cup sour cream or Greek yogurt
¼ cup buttermilk
4 tablespoons unsalted butter room temperature
2-4 medium scallions thinly sliced, divided
4 strips bacon cut into ¼” cooked crisp, divided
Kosher salt
Freshly ground black pepper
Garnish: Minced fresh parsley thyme, cilantro, chives (optional)
Potatoes in any form- we’re here for it.
Directions:
Heat oven to 400°F and adjust the oven rack to the middle position. If you have one available, place a cooling rack over a foil-lined baking sheet
Lightly rub each potato with oil and sprinkle with salt & freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet
Bake the potatoes until fork tender (45 minutes-1 hour).
Remove the potatoes from the oven, and leave the oven on.
Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half crosswise. Leave a 1/8 inch-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl
Transfer the potato shells back to the prepared baking sheet and cook at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling)
While the shells cook, mash together half the cheese, sour cream, buttermilk, half the butter, half the scallions, half the bacon lardons to the baked potato flesh until smooth. Season with salt & pepper and mix together
Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon, and butter.
Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely
Allow the potatoes to cool 10 minutes and serve
Enjoy!
