Twice Baked Potatoes

Ingredients

• 4 russet potatoes
• 1 tablespoon olive oil
• 1 teaspoon kosher salt (more for seasoning)
• 8 slices thick-cut bacon (cut into 1/4" thick pieces)
• 2 tablespoons unsalted butter
• 1 1/2 cups shredded sharp cheddar cheese (divided)
• 3/4 cup sour cream
• 1/2 cup whole milk
• 1/2 cup sliced green onions (divided)
• 1/2 teaspoon black pepper

Instructions

1. 1

   Heat the Oven - Set the oven rack to the center position. Preheat to 400ºF (204ºF). Place a wire rack on top of a foil-lined rimmed baking sheet and set aside.

2. 2

   Prepare the Potatoes - Scrub and rinse the outside of the potatoes with cool water. Dry with a towel. Pierce each potato with a fork 8 times, about ⅛-inch deep pricks all around. Evenly space the potatoes on top of the wire rack. Lightly brush olive oil over the surface of the potatoes. Sprinkle with salt.

3. 3

   Bake the Potatoes - Bake until the center of the potato pierces easily with a fork and registers between 200 to 205ºF (93 to 96ºC), about 60 to 80 minutes, depending on size. Meanwhile, cook the bacon.

4. 4

   Cook the Bacon - Add the bacon to a cold large cast iron skillet. Turn heat to medium and cook, stirring occasionally until crispy, about 10 to 12 minutes. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoons for topping.

5. 5

   Cool the Potatoes - Remove the potatoes from the oven and allow them to cool until cool enough to touch, 10 to 15 minutes.

6. 6

   Remove the Flesh - Slice each potato lengthwise down the center. Use a spoon to remove the flesh and transfer to a large bowl. It helps to place the potato in a paper towel for better grip. Make sure to leave about ¼-inch thick shell of flesh around the edges. There should be about 3 ½ cups of flesh. Set aside.

7. 7

   Bake the Potato Skins - Place the potato skins, cut side up, on the sheet pan on top of the wire rack. Bake for 10 minutes to help dry the skins.

8. 8

   Make the Potato Filling - Lightly mash the reserved potato flesh with the butter. Add 1 cup of cheddar cheese, sour cream, milk, ¼ cup of green onions, and bacon. Use a spatula to combine the ingredients.

9. 9

   Fill the Potato Skins - Fill each potato skin with about ½ cups of filling and shape it into a mound. Sprinkle about 1 tablespoon of cheddar cheese on top.

10. 10

    Broil the Potatoes - Broil until the cheese is melted, about 3 to 5 minutes.

11. 11

    To Serve - Top with reserved bacon, green onions, and black pepper.