Twice-Baked Potatoes

Ingredients

• •4 large russet potatoes
• •1 tbsp olive oil
• •1 tsp salt
• •3 tbsp unsalted butter
• •1/2 cup sour cream
• •1/4 cup whole milk
• •1 cup shredded sharp cheddar cheese, divided
• •6 bacon strips, cooked and crumbled
• •3 tbsp fresh chives, thinly sliced, divided
• •1/2 tsp garlic powder
• •1/2 tsp black pepper
• •salt, to taste

Directions

1. 1Preheat oven to 400°F (200°C). Scrub potatoes, dry well, rub with olive oil, and sprinkle all over with salt.
2. 2Pierce each potato 8–10 times with a fork, then place directly on the oven rack and bake for 55–65 minutes until a knife slides in without resistance.
3. 3Remove potatoes and let cool 10 minutes until handleable; reduce oven to 375°F (190°C).
4. 4Cut each potato in half lengthwise and scoop out the flesh into a large bowl, leaving a 1/4-inch shell; arrange the shells on a baking sheet.
5. 5Add butter, sour cream, and milk to the potato flesh and mash until smooth and creamy.
6. 6Fold in 3/4 cup cheddar, most of the bacon, 2 tbsp chives, garlic powder, and black pepper; season with salt to taste.
7. 7Spoon the filling back into the potato shells, mounding it generously; top each with the remaining cheddar and bacon.
8. 8Bake at 375°F for 18–22 minutes until the tops are golden and cheese is melted and bubbling.
9. 9Garnish with remaining chives and serve immediately.

💡 Make these ahead: stuff the potatoes and refrigerate up to 24 hours before the second bake — just add 5 extra minutes. For extra-crispy skins, bake the shells alone for 5 minutes before filling them.

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