Twice-baked potatoes
Based on a recipe from Cooks Country (subscription may be required)
Serves 4. Half-recipe amounts are in parentheses.To make ahead: At the end of step 4, let potatoes cool completely. Cover with plastic wrap and refrigerate for up to 24 hours. To serve, continue with step 5, increasing baking time by 10 minutes.
To reheat: bring refrigerated leftovers to room temperature, or use microwave to warm. Oven to 350, and bake for 20 minutes.
PREPARATION
1. Oven rack to middle position and heat oven to 450 degrees; parchment on rimmed baking sheet (parchment must be for higher temps)
2. Prick each potato lightly with fork in 6 places.
3. Dissolve 1 Tbl salt (1/2 Tbl) in 1/2 cup water (1/4 cup) in large bowl, then add potatoes and toss so exteriors are evenly moistened.
4. Place potatoes on prepared baking sheet and bake until centers register 205 degrees, 50 minutes to 1 hour.
5. White potatoes bake, cook bacon in 12-inch oven safe nonstick skillet over medium heat until crispy, 5-7 mins.
6. Line a plate with paper towel and transfer cooked bacon to it; break into medium-large bits; and set aside.
7. Reduce oven to 400; remove potatoes and let potatoes cool for 15 minutes.
8. With potatoes sitting on flat sides, cut off top ¼ inch and scoop out softened potato. Reserve the potato skins for step 14.
9. Using a spoon, and while leaving a thin wall (1/8") around the inside of the potato, carefully remove potato flesh from remaining portion of potato.
10. Transfer potato flesh to medium bowl; set aside potato shells and tops.
11. Melt butter; set aside.
12. Using potato masher or a fork, mash potato flesh until smooth. Stir in 1/2 of the melted butter; add sour cream, pepper, and salt until incorporated.
13. Stir in cheddar, scallions, and bacon until combined, and season the potato filling with salt and pepper to taste.
14. Divide filling evenly among potato shells and skins, mounding the filling above the tops of potatoes. Fluff up top of filling with tines of fork.
15. OPTIONAL: Brush bottom of potatoes with some of the remaining melted butter. Dab or brush the last bit of melted butter over tops of potatoes. NOTE: Stop here if you are making ahead; cool potatoes completely, wrap in plastic, and refrigerate for up to 24 hrs)
16. Bake until potatoes are warmed through and beginning to brown on top, 20 to 23 minutes. Let cool for 10 minutes before serving. NOTE: If the potatoes were refrigerated, increase baking time by 10 mins)
INGREDIENTS
4 russet potatoes, unpeeled; each about 8-10 oz (2 potatoes)
1 Tbl + 1/4 tsp table salt, divided into these portions (1/2 Tbl + 1/8 tsp)
4 slices bacon (2 slices)
5 Tbl unsalted butter, melted, divided (2-1/2 Tbl or 1-1/4 oz)
1/4 cup sour cream (1/8 cup)
1/4 tsp pepper (1/8 tsp)
3 ounces (3/4 cup) sharp cheddar cheese, shredded (1-1/2 oz or 3/8 cup)
4 scallions, sliced thin (2 scallions)
1 Tbl + 1/4 tsp table salt, divided into these portions (1/2 Tbl + 1/8 tsp)
4 slices bacon (2 slices)
5 Tbl unsalted butter, melted, divided (2-1/2 Tbl or 1-1/4 oz)
1/4 cup sour cream (1/8 cup)
1/4 tsp pepper (1/8 tsp)
3 ounces (3/4 cup) sharp cheddar cheese, shredded (1-1/2 oz or 3/8 cup)
4 scallions, sliced thin (2 scallions)
1. Oven rack to middle position and heat oven to 450 degrees; parchment on rimmed baking sheet (parchment must be for higher temps)
2. Prick each potato lightly with fork in 6 places.
3. Dissolve 1 Tbl salt (1/2 Tbl) in 1/2 cup water (1/4 cup) in large bowl, then add potatoes and toss so exteriors are evenly moistened.
4. Place potatoes on prepared baking sheet and bake until centers register 205 degrees, 50 minutes to 1 hour.
5. White potatoes bake, cook bacon in 12-inch oven safe nonstick skillet over medium heat until crispy, 5-7 mins.
6. Line a plate with paper towel and transfer cooked bacon to it; break into medium-large bits; and set aside.
7. Reduce oven to 400; remove potatoes and let potatoes cool for 15 minutes.
8. With potatoes sitting on flat sides, cut off top ¼ inch and scoop out softened potato. Reserve the potato skins for step 14.
9. Using a spoon, and while leaving a thin wall (1/8") around the inside of the potato, carefully remove potato flesh from remaining portion of potato.
10. Transfer potato flesh to medium bowl; set aside potato shells and tops.
11. Melt butter; set aside.
12. Using potato masher or a fork, mash potato flesh until smooth. Stir in 1/2 of the melted butter; add sour cream, pepper, and salt until incorporated.
13. Stir in cheddar, scallions, and bacon until combined, and season the potato filling with salt and pepper to taste.
14. Divide filling evenly among potato shells and skins, mounding the filling above the tops of potatoes. Fluff up top of filling with tines of fork.
15. OPTIONAL: Brush bottom of potatoes with some of the remaining melted butter. Dab or brush the last bit of melted butter over tops of potatoes. NOTE: Stop here if you are making ahead; cool potatoes completely, wrap in plastic, and refrigerate for up to 24 hrs)
16. Bake until potatoes are warmed through and beginning to brown on top, 20 to 23 minutes. Let cool for 10 minutes before serving. NOTE: If the potatoes were refrigerated, increase baking time by 10 mins)
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