Twice Baked Potato

Twice-Baked Potato Recipe

Yields: 4 servings

Prep time: 20 minutes

Cook time: 1 hour 15 minutes (includes initial baking)

Ingredients:

• 4 large russet potatoes

• olive oil

• 1/4 cup sour cream (or plain Greek yogurt)

• 1/2 cup shredded cheddar cheese (plus more for topping)

• 1/4 cup cooked bacon, crumbled (optional)

• 2 tablespoons chopped fresh chives (plus more for garnish)

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper (or to taste)

Equipment:

• Baking sheet

• Fork

• Oven mitts

• Sharp knife

• Large mixing bowl

• Potato masher or fork

• Measuring cups and spoons

Instructions:

1. Bake the Potatoes:

   • Preheat your oven to 400°F (200°C).

   • Wash the potatoes thoroughly and pat them dry.

   • Pierce each potato several times with a fork.

   • Cover with olive oil, sea salt, and pepper

   • Place the potatoes directly on the baking sheet (no need for foil unless you want less cleanup).

   • Bake for 1 hour to 1 hour and 15 minutes, or until the potatoes are tender and can be easily pierced with a fork.

2. Cool Slightly:

   • Once the potatoes are baked, remove them from the oven using oven mitts and let them cool slightly until you can handle them comfortably.

3. Scoop Out the Potato Flesh:

   • Carefully cut each potato lengthwise.

   • Using a spoon, scoop out the potato flesh into a large mixing bowl, leaving about 1/4-inch thick shell. Be careful not to tear the skins; you'll use them to hold the filling.

4. Mash the Potato:

   • Mash the scooped-out potato flesh with a potato masher or a fork until mostly smooth, I use a potato ricer (in video).

5. Add Flavor:

   • Add sour cream (or Greek yogurt)

   • Stir in the shredded cheddar cheese, crumbled bacon (if using), and chopped chives.

   • Season with salt and pepper to taste.

6. Refill the Potato Skins:

   • Spoon the mashed potato mixture evenly back into the empty potato skins.

7. Second Bake:

   • Sprinkle additional shredded cheddar cheese over the top of each filled potato.

   • Return the filled potatoes to the baking sheet.

   • Bake in the preheated oven at 400°F (200°C) for another 10-15 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.

8. Garnish and Serve:

   • Remove the twice-baked potatoes from the oven.

   • Garnish with extra fresh chives, if desired.

   • Serve hot and enjoy!

Variations and Tips:

• Cheese: Feel free to experiment with different cheeses like Monterey Jack, Gruyere, or a blend.

• Vegetables: Add sautéed onions, garlic, mushrooms, or roasted vegetables to the filling.

• Protein: Besides bacon, you can add cooked ham, crumbled sausage, or shredded chicken.

• Spice: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.

• Make Ahead: You can bake the potatoes and scoop out the flesh ahead of time. Store the skins and the filling separately in the refrigerator for up to 2 days. When ready to serve, assemble and bake as directed.

• Freezing: Twice-baked potatoes can be frozen. Wrap each filled potato tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and then bake at 350°F (175°C) for 20-30 minutes, or until heated through. You may want to add a little extra cheese on top before the final bake.