Twice-Baked Potatoes

By broots

Ingredients

• 4 large russet potatoes, scrubbed and dried
• 1/2 cup sour cream
• 6 pieces of bacon, cooked and chopped
• 2 scallions, finely chopped
• 1/2 cup shredded sharp cheddar
• Kosher salt
• Fresh ground black pepper

Details

Adapted from tideandthyme.com

Preparation

Step 1

Preheat the oven to 400 degrees. Pierce potatoes with the tines of a fork a few times and place in the oven. Bake for 45 minutes. Remove potatoes from oven.

Hold the potato with an oven mitt or towel, trim off the top of the potatoes to make a canoe-like shape. Discard the tops (or make potato skins!). Carefully scoop out most of the potato into a bowl, leaving enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with the sour cream. Stir in the scallions, 1/3 cup cheese, and bacon. Season to taste with salt and pepper. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the remaining cheese on top of the potato filling.

Place potatoes on baking sheet and bake for about 25 minutes, until warmed through and cheese is melted. Sprinkle with fresh scallions if desired.