American
Bacon-Cheddar Twice-Baked Potatoes
Crisp russet shells are refilled with fluffy potato, sharp Cheddar, sour cream, milk, chives, and bacon, then baked until bronzed and piping hot.
8 servings · 25 minutes prep · 90 minutes cook
Ingredients
Potatoes
- 4 large russet potatoes, about 12 ounces each, scrubbed and dried
- 1 tablespoon olive oil
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided
Filling
- 8 thick-cut bacon slices, about 8 ounces uncooked, cook until crisp and crumble
- 2 cups shredded sharp Cheddar, divided
- 3/4 cup sour cream
- 1/2 cup whole milk, warmed
- 4 tablespoons unsalted butter, melted
- 1/4 cup thinly sliced chives, divided
- 1/2 teaspoon black pepper
Directions
Bake the Russets
- Heat the oven to 425°F (220°C). Rub the russet potatoes with the olive oil and 1/2 teaspoon of the salt; prick each twice. Bake directly on a rack over a sheet pan for 55 to 70 minutes, until a fork reaches the center without resistance.
- While the potatoes bake, arrange the bacon in a large skillet over medium heat. Cook for 8 to 12 minutes, turning as needed, until crisp. Drain on a towel, cool briefly, and crumble; reserve for the filling and finish.
Hollow the Shells
- Cool only 10 minutes. Holding each potato in a towel, halve lengthwise and scoop hot flesh into a bowl, leaving a 1/4-inch wall. Return empty shells to the oven for 8 minutes so their cut edges dry and crisp.
Fold the Filling
- Mash the potato gently with the melted butter, warm milk, sour cream, pepper, and remaining salt. Fold in two-thirds each of the Cheddar, bacon, and chives; stop as soon as combined.
Refill and Bake Again
- Mound filling loosely in the eight shells and top with remaining Cheddar. Bake at 400°F (205°C) for 18 to 22 minutes, until browned and 165°F (74°C) in the center. Rest 5 minutes; finish with remaining bacon and chives.
