Recipe Instructions:
INGREDIENTS
2 pounds Russet potatoes or large Yukon Gold potatoes; scrubbed and dried (about 4 potatoes)
2 tablespoons vegetable oil or canola oil
Kosher salt and freshly ground black pepper to taste
4 ounces shredded cheese sharp cheddar, Gruyere, Mexican blend, or your favorite; divided
4 tablespoons unsalted butter room temperature and divided (½ stick)
2-4 scallions thinly sliced and divided
4 strips bacon cut into ¼-inch lardons, cooked until crisp, and divided
¼ cup sour cream or Greek yogurt
¼ cup buttermilk
Minced fresh herbs parsley, thyme, cilantro, chives; for garnish
INSTRUCTIONS
Preheat oven to 400°F and adjust the oven rack to the middle position. Place a wire rack over a foil-lined baking sheet.
Lightly rub each potato with oil and sprinkle with salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.
2 pounds Russet potatoes,Kosher salt and freshly ground black pepper,2 tablespoons vegetable oil
Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).
Remove the potatoes from the oven, and leave the oven on.
Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half lengthwise. Leave a ⅛-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
Transfer the potato shells back to the prepared baking sheet and bake at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).
While the shells cook, mash together half of the cheese, butter, scallions, and lardons with all of the sour cream, buttermilk, and baked potato flesh until smooth. Season with salt and pepper and mix together.
4 ounces shredded cheese,¼ cup sour cream,¼ cup buttermilk,4 tablespoons unsalted butter,2-4 scallions,4 strips bacon
Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons, and butter.
Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
Allow the potatoes to cool 10 minutes and serve topped with minced herbs, if desired.
Minced fresh herbs
NOTES
Yukon Gold potatoes will produce and slightly more moist potato and creamy result than Russets but are just as delicious.
Try using softened cream cheese in place of the buttermilk for super decadent twice baked potatoes.
Get creative with the toppings! Some of our favorites are: a variety of cheeses, sautéed sweet and/or green peppers, caramelized onions, fresh tomatoes, caramelized apples, dried cranberries, and toasted pecans.
Storage: Store twice baked potatoes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
