Twice-Baked Potatoes

Name: Twice-Baked Potatoes
Total time: 105 min
Yield: 2
Ingredients: 2 lb potatoes (russet, large, scrubbed); 1 tbsp olive oil; 3 tbsp butter; ½ cup sour cream; ¼ cup milk (warm); 1 cup cheddar (grated, divided); 4 slice bacon (cooked, chopped); 2 unit scallions (sliced); ¾ tsp salt; ¼ tsp black pepper

Vegetables & Salads · American

10 ingredients · 105 minutes · 2 servings

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1057kcal34.9g protein65.4g fat85.8g carbs~$2.90/ serving*

Contains dairy

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Diets

No alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 lb	potatoes (russet, large, scrubbed)
1 tbsp	olive oil
3 tbsp	butter
½ cup	sour cream
¼ cup	milk (warm)
1 cup	cheddar (grated, divided)
4 slice	bacon (cooked, chopped)
2 unit	scallions (sliced)
¾ tsp	salt
¼ tsp	black pepper

Steps

Bake60 min
400°F, on the rack, skins oiled and salted
- potatoes
potatoes until a skewer meets no resistance — directly on the rack so hot air reaches every side; foil would steam them, and steam is the enemy of the crisp shell this dish is built on
Prep8 min
halved hot, 1/4-inch wall left
each potato halved and the flesh scooped into a bowl while steaming — hot potato mashes smooth, cooled potato mashes gluey; the quarter-inch wall is structural, and a thinner one collapses under the refill
Mash4 min
while hot
the flesh + butter first so it melts on contact, then sour cream + warm milk + salt + pepper — fat before liquid coats the starch, which is what keeps the mash light instead of gummy; half the cheddar folds in last
Top5 min
shells refilled, mounded
the shells refilled proud of the rim with the rest of the cheddar over — the mound is not vanity: a level fill bakes flat and dense, the mound stays open and gets the browned peaks
Bake20 min
400°F, until the peaks brown
until heated through and the cheese blisters — the second bake is shorter and hotter than the first; everything inside is cooked, so this bake is about the top and the reheat
Top1 min
- bacon
- scallions
with bacon and scallions after the oven, not before — baked-on bacon goes chewy and scallions scorch; added now, both stay what they are