Classic Twice-Baked Potatoes

Ingredients

• 4 large russet potatoes, approximately 10-12 oz each
• 1 tbsp olive oil
• kosher salt, for potato skins
• 6 slices bacon
• 4 tbsp unsalted butter, softened
• 0.5 cup sour cream
• 0.5 cup whole milk, warmed
• 1.5 cups sharp cheddar cheese, freshly grated, divided
• 3 scallions, thinly sliced, divided
• 0.5 tsp kosher salt, plus more to taste
• 0.25 tsp freshly ground black pepper

Instructions

1. Heat oven to 425°F / 218°C.
2. Scrub potatoes thoroughly and dry completely.
3. Rub potatoes lightly with oil and kosher salt. Place on oven rack or sheet pan.
4. Bake 50-65 minutes until completely tender when pierced through center.
5. Meanwhile cook bacon until crisp. Drain and crumble.
6. Allow baked potatoes to cool only enough to handle safely. Slice lengthwise.
7. Scoop flesh into mixing bowl. Leave approximately 1/4 inch of potato attached to skin so shells remain sturdy.
8. Add softened butter while potato flesh is still hot. Mash gently.
9. Add sour cream and warm milk. Use only enough milk to make filling fluffy and creamy but still sturdy enough to mound.
10. Fold in 1 cup cheddar, most of the bacon, most of the scallions, salt, and pepper. Do not aggressively whip.
11. Spoon filling generously back into shells. Top with remaining cheddar.
12. Bake 15-20 minutes until heated through.
13. If desired, broil briefly for additional cheese browning.
14. Finish with reserved bacon and scallions. Serve hot.

Nutrition

Chef's Notes

STORAGE: Refrigerate. Reheat in oven or air fryer where appropriate. Do not aggressively whip the filling — overmixing can make potatoes gluey. Leave approximately 1/4 inch of potato attached to skin so shells remain sturdy.

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