Ultimate twice-baked potatoes are decadent and delicious side dishes that take the humble potato to new heights. These potatoes are baked until tender, then scooped out and mixed with a creamy blend of butter, sour cream, cheese and crispy bacon before being baked again to golden perfection. The result is rich, flavorful filling with a crispy, cheesy top that will have everyone coming back for seconds. Perfect for special occasions or whenever you want to impress your guests, these twice-baked potatoes are sure to become favorite additions to your dinner table.
INGREDIENTS
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? 4 large russet potatoes
? 4 tablespoons olive oil
? Salt and pepper, to taste
? 6 slices bacon
? 1/2 cup sour cream
? 1/4 cup whole milk
? 4 tablespoons unsalted butter, softened
? 1 cup shredded cheddar cheese, divided
? 1/4 cup chopped green onions
? 1/4 cup chopped fresh parsley (optional, for garnish)
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INSTRUCTIONS
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1. Preheat the oven:?
Preheat your oven to 400¡ãF (200¡ãC). Line a baking sheet with aluminum foil.
2. Bake the potatoes:?
Scrub the potatoes clean, and pat them dry. Rub each potato with olive oil, and sprinkle with salt. Place the potatoes on the prepared baking sheet, and bake for 45 to 60 minutes or until they are tender when pierced with a fork.
3. Cook the bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet, and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon, and set aside.
4. Prepare filling
Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out the insides, leaving a thin border of potato flesh to support the skin. Place the scooped out potato flesh in a large bowl.
5. Mash the potatoes
Add the sour cream, milk, softened butter, 1/2 cup shredded cheddar cheese, crumbled bacon (reserve a little for topping) and chopped green onion to the bowl with the potato flesh. Mash everything together until smooth and well-combined. Season with salt and pepper to taste.
6. Stuff the potatoes
Spoon the potato mixture back in the potato skins, mounding it slightly. Place the stuffed potatoes back on the baking sheet.
7. Bake again
Sprinkle the remaining 1/2 cup shredded cheddar cheese and reserved bacon on top of the stuffed potatoes. Return the baking sheet to the oven, and bake for an additional 15 to 20 minutes or until the cheese is melted and bubbly.
8. Serve
Remove the potatoes from the oven, and let them cool for a few minutes. Garnish with chopped, fresh parsley, if desired.
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Enjoy your ultimate twice-baked potatoes as rich and flavorful side dishes that are perfect for any special meal, offering a delightful combination of creamy, cheesy and crispy texture in every bite.
