Cheesy Twice-Baked Potatoes

Prep: 20 min, Cook 1 hr, 10 min

Serves 8

Ingredients

• 4 russet potatoes
• 1 Tbsp olive oil or canola oil
• 4 oz bacon (4-5 slices)
• 4 Tbsp butter at room temperature
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 tsp salt + a pinch more to season the potato skins
• 1/4 tsp freshly cracked black pepper
• 3 green onions, sliced
• 1 1/4 cup shredded cheddar cheese or jack cheese, divided

Directions

1. Preheat the oven to 400°F. Wash and dry the potatoes well, then use a fork to prick a few holes in them. Place on a parchment-lined baking sheet. Rub the oil all over each. Season with a pinch of salt.
2. Bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. Total time will depend on the size.
3. While the spuds are in the oven, cook the bacon in a skillet until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel-lined plate. Roughly chop the bacon into smaller pieces.
4. After the potatoes are cooked, remove them from the oven and allow them to cool slightly. When they are cool enough to handle, slice them in half lengthwise with a sharp knife. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help support the skin.
5. Place the scooped-out flesh in a large bowl and add the butter, sour cream, milk, salt, and pepper. Use a masher or fork to blend the mixture until light and fluffy. Add the chopped bacon, half of the sliced green onions, and 1/2 cup of the shredded cheese, then fold to combine.
6. Fill the skins with about 1/3 cup of the mixture, then sprinkle the remaining cheese over the top of each potato.
7. Place the potatoes in the oven again, just until heated through and the cheese is fully melted on top, about 20 minutes. Top with the remaining green onions to serve.