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World Chef Recipes Test Kitchen

Twice-Baked Potatoes

Twice-baked potatoes with crisp skins and a creamy filling of sour cream, cheddar, bacon and green onions. Make them ahead or freeze for later.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Resting 10 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes (about 10 oz each)
  • 1 tbsp olive oil
  • 1 tsp kosher salt plus more to taste
  • 4 tbsp unsalted butter softened
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar divided
  • 6 slices bacon cooked and crumbled
  • 3 green onions thinly sliced

Method
 

  1. Heat the oven to 400°F. Scrub the potatoes, pat them dry and prick each one several times with a fork.
  2. Rub the potatoes with the oil and 1/2 tsp of the salt. Bake directly on the oven rack for 55 to 65 minutes, until a knife slides in easily.
  3. Cool for 10 minutes, until you can handle them. Cut each potato in half lengthwise and scoop the flesh into a bowl, leaving a 1/4-inch shell.
  4. Mash the potato with the butter, sour cream, milk, garlic powder, pepper and the remaining 1/2 tsp salt. Stir in 1 cup of the cheddar, most of the bacon and most of the green onions. Taste and add salt if needed.
  5. Spoon the filling into the shells, mounding it on top. Place them on a baking sheet and top with the remaining cheese and bacon.
  6. Bake for 20 to 25 minutes, until hot and golden on top. Sprinkle with the remaining green onions and serve.

Notes

Scoop and mash the potatoes while they are still warm. Cold potatoes mash lumpy. Hold each half with a kitchen towel.