Cheddar, Bacon and Scallion Twice Baked Potatoes

This post is in honor of my Daddy, who loves twice baked potatoes:). I’ve been missing him a lot lately, so I made something that I know he’s especially partial to. I can see why, since I love potatoes prepared in any way.

Twice baked potatoes are sort of a combination of baked potatoes and mashed potatoes, with the awesome addition of yummy toppings. You can be as creative with the toppings/fillings as you liked. I used my favorites – cheese, bacon and scallions.

Preheat the oven to 400 degrees.

Wash the potatoes, scrubbing well. Dry. Poke each potato with a paring knife, about 3-4 holes per side. Rub each potato with about a Tablespoon of oil each. You can use any oil that you like. Sprinkle each potato liberally with salt. Place the potatoes on a rack and into the oven. Place a sheet of foil on the rack below the potatoes, to catch any drips.

Rubbing the potatoes with oil, giving it a coat of salt and baking them on a rack instead of on a baking sheet all helps to give the potato a nice and crisp skin. I love this method. I make baked potatoes like this all the time and then just load it up with all kinds of toppings or just a pat of butter, whatever my mood may be.

Bake the potatoes for about an hour, turning the potatoes over halfway through. Meanwhile, slice the bacon into small pieces, lardons. Cook on medium heat in a skillet until golden and crisp. Scoop out with a slotted spoon and drain on a paper towel. When the potatoes are baked through, cut each potato in half. Scoop out the center, leaving a small border around the edges of the potato, just enough to give the potato stability to stand, without falling apart or folding on itself. Heat the milk to just about boiling. Mash up the potatoes with the milk, sour cream and butter, using a potato masher or even a fork. Season with salt and pepper. Add half of the bacon, half the scallions and half of the shredded cheese and mix to combine. Place 1/4 of the potato mixture into each potato half. Top with the rest of the cheese. Bake for about 15 minutes, until the cheese has melted. Garnish with the remaining scallions and bacon. 

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Ingredients

• 2 large potatoes, Russet
• 2 Tablespoons oil
• salt, pepper
• 4 oz cheddar, monterey or coby jack cheese, shredded
• 3-5 scallions, thinly sliced
• 2-3 slices of bacon
• 2 Tablespoons sour cream
• ⅛ cup milk, scalded
• 2 Tablespoons butter

Instructions

1. Preheat the oven to 400 degrees.
2. Wash the potatoes, scrubbing well. Dry. Poke each potato with a paring knife, about 3-4 holes per side.
3. Rub each potato with about a Tablespoon of oil each. You can use any oil that you like. Sprinkle each potato liberally with salt.
4. Place the potatoes on a rack and into the oven. Place a sheet of foil on the rack below the potatoes, to catch any drips.
5. Bake the potatoes for about an hour, turning the potatoes over halfway through.
6. Meanwhile, slice the bacon into small pieces, lardons. Cook on medium heat in a skillet until golden and crisp. Scoop out with a slotted spoon and drain on a paper towel.
7. When the potatoes are baked through, cut each potato in half. Scoop out the center, leaving a small border around the edges of the potato, just enough to give the potato stability to stand up, without falling apart or folding on itself.
8. Heat the milk to just about boiling.
9. Mash up the potatoes with the milk, sour cream and butter, using a potato masher or even a fork. Season with salt and pepper.
10. Add half of the bacon, half the scallions and half of the shredded cheese and mix to combine.
11. Place ¼ of the potato mixture into each potato half. Top with the rest of the cheese.
12. Bake for about 15 minutes, until the cheese has melted.
13. Garnish with the remaining scallions and bacon.

3.1.09

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