Twice Baked Potatoes
A timeless accompaniment perfect for a wide range of entrées, these Twice Baked Potatoes feature a velvety mashed potato filling enriched with sour cream, butter, and cheeses, crowned with crispy bacon and fresh scallions for a savory finish.
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Ingredients
- ¼ –⅓ cup milk
- ½ cup Monterey Jack cheese finely shredded
- ¼ teaspoon garlic powder
- 1 scallion thinly sliced
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 tablespoons butter
- 1 cup cheddar cheese finely shredded (reserve ½ cup for topping)
- Olive oil
- 2 slices bacon cooked until crisp and chopped
- 4 russet potatoes
- Salt for sprinkling
- ⅓ cup sour cream
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 350°F. After thoroughly washing the potatoes, dry them completely. Prick each potato a few times using a fork, coat them with olive oil, and sprinkle lightly with salt. Arrange them directly on a baking sheet without covering and bake for 45 to 60 minutes, until they yield slightly under gentle pressure. Let them cool until they can be handled comfortably.
- Halve each baked potato lengthwise and carefully scoop out the flesh into a mixing bowl, ensuring a ¼ to ⅓-inch shell remains intact.
- Incorporate sour cream, butter, Monterey Jack, ½ cup of the cheddar, garlic powder, onion powder, salt, and black pepper into the bowl with the potato flesh. Mash thoroughly until smooth, adding milk gradually to reach a creamy consistency.
- Distribute the mashed filling back into the potato shells evenly. Top each with the reserved cheddar cheese. Return them to the oven and bake until heated through and the cheese is melted.
- Just before serving, garnish with chopped bacon and sliced scallions.
Notes
Ensure potatoes are thoroughly dried before baking. Do not wrap them in foil; baking them directly on the sheet results in a superior texture. For added crunch, you can briefly bake the empty potato shells while preparing the filling. Monitor closely once stuffed potatoes are back in the oven to prevent overflow. Optional garnishes include chives, pickled jalapeños, or additional green onions.