Fully Loaded Twice-Baked Potatoes

These potatoes are a family favorite. Mashed cheesy potatoes with bacon? Ummm, yes! You have to plan ahead a bit by baking your potatoes in advance. After that, the active time is pretty low and you’re left with a filling, tasty meal! America’s Test Kitchen also suggests variations of this recipe: chorizo & chipotle or pancetta & mozzarella. Both variations sound delicious, but my family is so in love with the original that we haven’t tried them!

You can also make ahead by following all recipe steps until you have the potato shells filled. Then, cool the potatoes completely, wrap them in plastic, and refrigerate up to 24 hours (increase the bake time to 25 minutes). 

 

Fully Loaded Twice-Baked Potatoes

From America’s Test Kitchen

4 russet potatoes
1/4 t salt
4 slices bacon, cut into 1/2-inch pieces
5 T butter, melted, divided
1/4 c sour cream (or Greek yogurt)
1/4 t pepper
3/4 c shredded cheddar cheese 
4 scallions, sliced thin

1. Preheat oven to 450 degrees. Wash potatoes with warm salt water. Cook potatoes until center is 205 degrees (about 1 hr). Let potatoes cool and reduce oven temperature to 400 degrees.

2. While potatoes bake, cook bacon in skillet over medium heat until crispy: 5-7 minutes. Transfer to paper towel-lined plate and set aside. 

3. With potatoes sitting on flat sides, cut off top 1/4-inch and discard. Using fork, carefully remove potato flesh from remaining portion of potato by poking and twisting at insides to loosen, leaving 1/4-inch shell all around inside of potato. Transfer potato flesh to medium bowl. Set aside potato shells.

4. Mash potato flesh until smooth. Stir in 3T melted butter, sour cream, pepper, and salt until incorporated. Stir in cheese, scallions, and bacon until combined. Season with salt and pepper to taste.

5. Divide filling evenly among potato shells. The shells will be heaping! Brush with rest of melted butter.

6. Bake potatoes until warmed through and beginning to brown on top: ~20min. Let cool for 10 minutes before serving.