BEST TWICE BAKED POTATOES RECIPE
These
potatoes make any meal an event! They take baked potatoes to a whole new level
of creamy, cheesy, buttery deliciousness. Easy enough to make ahead in stages,
twice baked potatoes make an elegant side dish when entertaining!
INGREDIENTS
- 1 cup 4 ounces shredded cheese: sharp cheddar, Gruyere, Mexican blend or your favorite, divided
- 4 7-8 ounce russet (or large Yukon Gold) potatoes; scrubbed, dried and rubbed lightly with canola or vegetable oil
- ¼ cup buttermilk
- 2-4 medium scallions thinly sliced, divided
- 4 strips bacon cut into ¼” lardons, cooked crisp, divided
- Kosher salt
- Freshly ground black pepper
- ¼ cup sour cream or Greek yogurt
- 4 tablespoons unsalted butter room temperature
- Garnish: Minced fresh parsley thyme, cilantro, chives
INSTRUCTIONS
First, heat
the oven to 400 ° F and set the oven rack in the middle position. Place a
baking rack on a baking sheet lined with aluminum foil.
Then, lightly
rub each potato with oil and sprinkle with salt and freshly ground black pepper.
Place the potatoes, evenly spaced, on the wire rack on the prepared baking
sheet.
Cook the
potatoes at an internal temperature of 209 ° F or until tender with a fork (45
minutes-1 hour).
Remove the
potatoes from the oven and leave the oven on.
Once the
potatoes have cooled on the grill for 10 minutes, cut the potatoes in half
crosswise. Leave a flesh thickness of 1/8 inch to 1/4 inch in each shell and
carefully remove the potato flesh in a bowl of medium-sized mixture.
Transfer the
potato shells to the prepared baking sheet and bake at 400 ° F for 10 minutes
(so that the shells can crisp a bit and keep their shape after filling).
While the
shells cook, crush together half the cheese, sour cream, buttermilk, half the
butter, half the green onions, half the bacon bacon on the baked potato flesh
until consistency smooth. Season with salt and pepper and mix.
Transfer the
shells from the oven and set the oven on the grill. Fill the potato shells,
mounds in the middle, with the mashed potato mixture and garnish with the rest
of the cheese, green onions, bacon bacon and butter.
Grill until
the cheese has melted and the potatoes are spotted brown and slightly crisp on
top, about 5 to 10 minutes. Look carefully.
Let the
potatoes cool for 10 minutes and serve.
Happy
Cooking Time.
