I love Twice Baked Potatoes even better than baked potatoes. They are my daughter's favorite side dish, and a family favorite. Serve them as an appetizer or for a party, or as a side dish.
Twice Baked Potatoes
The recipe for Twice Baked Potatoes is adapted from Cooks Illustrated. I've made a couple of improvements.
Instead of mixing the sour cream in and baking them, I like putting the sour cream on top because it's so luscious. I also used cream instead of their suggested buttermilk, to add more good fat. If you like, add a big dollop of sour cream on top.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves 4
- Category: Side Dish, Appetizer
- Potatoes, russet, ideally organic (4 potatoes, 8-ounces each)
- Bacon (8 strips) Cheese, cheddar (4 oz)
- Cream (4 oz)
- Butter (4 TBS)
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- Sour cream (to taste)
- Optional: Chives, fresh (1 small bunch)
- Heat oven to 400 degrees F.
- Bake potatoes until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour.
- Fry bacon until crisp. Set aside.
- When done, transfer potatoes to wire rack and let cool (around 15-20 minutes). Leave oven on.
- Crumble bacon and grate cheese; set aside.
- Cut each potato in half. Using a spoon, scoop flesh from each half into a mixing bowl, leaving 1/4-inch thickness of flesh in each shell.
- Arrange potato shells on baking sheet and return to oven until dry and slightly crisped, about 10 minutes.
- Remove shells from oven and increase oven setting to broil.
- Mash potato flesh with fork until smooth. Mix in crumbled bacon, grated cheese, cream, and butter until well-combined.
- Add sea salt and freshly ground black pepper to taste.
- Spoon mixture into potato shells and return to oven.
- Broil until spotty brown and crisp on top, around 10 to 15 minutes.
- Serve topped with sour cream and optional chives.