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Twice-Baked Loaded Potatoes

by Jody Tixier and Alexis Deboschnek • from the video How To Cook Perfect Potatoes

Ingredients

for 4 servings

  • 2 russet potatoes
  • 2 teaspoons
    olive oil
  • ½ cup
    sour cream, plus more for serving (115 g)
  • 2 tablespoons
    unsalted butter, melted
  • 1 teaspoon
    kosher salt
  • ½ teaspoon
    freshly ground black pepper
  • 1 cup
    shredded cheddar cheese, divided (50 g)
  • ½ cup
    scallions, thinly sliced, divided (50 g)
  • 2 strips bacon, cooked, crumbled

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Preparation

  1. Preheat the oven to 400˚F (200˚C).
  2. Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
  3. Place the potatoes on a rimmed baking sheet and bake for 1 hour.
  4. Transfer potatoes to a cutting board, and cut in half.
  5. Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
  6. Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
  7. Use a spoon to transfer the potato mixture back into the scooped out potato skins.
  8. Bake for 10 minutes.
  9. Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
  10. Top with sour cream, bacon, and the remaining scallions.
  11. Enjoy!
 

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