Twice-Baked Stuffed Potato
Instructions
- 1
Preheat oven to 400°F (200°C). Scrub potatoes clean and poke several times with a fork.
- 2
Place potatoes directly on oven rack and bake for 60-70 minutes until tender when pierced with a knife.
- 3
Remove potatoes and let cool for 10 minutes. Reduce oven temperature to 375°F (190°C).
- 4
Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of potato on the skin to maintain structure.
- 5
In a large bowl, mash the scooped potato flesh with butter, sour cream, and milk until smooth and creamy.
- 6
Fold in 100g (1 cup) of the shredded cheese, half the bacon, and half the green onions. Season with salt and pepper.
- 7
Spoon the mixture back into the potato skins, mounding it slightly. Top with remaining cheese.
- 8
Place stuffed potatoes on a baking sheet and bake for 20-25 minutes until heated through and cheese is melted and golden.
- 9
Remove from oven and top with remaining bacon and green onions before serving.
Chef's Note
"These twice-baked potatoes are pure comfort food at its finest - crispy skins filled with fluffy, cheesy mashed potato and topped with bacon. They're perfect alongside grilled steak or as a hearty vegetarian main when you skip the bacon."
