Loaded Twice-Baked Potatoes

Name: Loaded Twice-Baked Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 large russet potatoes; 2 tbsp olive oil; 1/2 cup sour cream; 4 tbsp butter; 1 1/2 cups shredded cheddar; 6 slices cooked bacon, crumbled; 2 scallions, sliced; salt and pepper

Crisp-skinned russets scooped, mashed with sour cream, cheddar and bacon, then baked again until the tops are golden. A great side for any holiday roast.

Prep15 min

Cook1 hr 15 min

Total1 hr 30 min

Serves8

What you'll need

Nonstick baking sheetsFor roasting and baking

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Mixing bowl setFor mixing and marinating

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8-inch chef's knifeFor all the chopping

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Steps

Heat the oven to 400°F. Rub potatoes with oil and salt and bake 60 minutes until tender.

Halve lengthwise and scoop out the flesh, leaving a 1/4-inch shell.

Mash the flesh with sour cream, butter, 1 cup cheddar, half the bacon, salt and pepper. Pile back into the shells.

Top with remaining cheese and bake 15 minutes until golden. Finish with bacon and scallions.

TipBake the empty shells 5 minutes before refilling for extra-crisp skins.