Twice Baked Potatoes
8 ingredients · 12 steps · from Downshiftology
Ingredients
- 4 Large russet potatoes
- 4 pieces Bacon
- 2 tablespoons (plus more for garnish) Chives
- 3/4 cup White cheddar cheese, shredded
- 1/2 cup Sour cream
- 1/3 cup Whole milk
- 4 tablespoons Butter
- Freshly ground black pepper
Steps
- Wash and scrub four large russet potatoes.
- Dry potatoes, poke with a fork, and place on a parchment-lined baking tray.
- Bake in a 400°F oven for 50-60 minutes until easily pierced with a knife.
- While potatoes bake, cook 4 pieces of bacon until crispy; chop chives; shred cheddar cheese.
- Remove potatoes from oven and let cool enough to handle.
- Slice potatoes in half lengthwise and scoop out flesh into a mixing bowl, leaving a 1/4-inch rim.
- Mix potato flesh with sour cream, whole milk, and butter using a masher or hand mixer until fluffy.
- Stir in 1/2 cup cheddar cheese, crumbled bacon, and 2 tablespoons chives.
- Fill potato skins evenly with the mixture.
- Sprinkle remaining cheese on top.
- Bake for an additional 15 minutes.
- Garnish with extra chives and freshly ground black pepper before serving.
Recipe extracted by Foodle from “TWICE BAKED POTATOES | Potatoes with a Cheesy, Bacon and Chive Filling!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
