Twice-Baked Loaded Potatoes
shared by Jennifer
Twice-Baked Loaded Potatoes
shared by Jennifer
Details:
-
PT20M
- Prep Time: 20 Minutes PT1H10M
- Cook Time: 1 Hour 10 Minutes PT1H30M
- Total Time: 1 Hour 30 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
Preheat the oven to 400˚F (200˚C).Rub each potato with 1 teaspoon of oil, and prick the top with a fork.Place the potatoes on a rimmed baking sheet and bak
Ingredients:
- 2 russet potatoes
- 2 teaspoons olive oil
- ½ cup sour cream, plus more for serving
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese, divided
- ½ cup scallions, thinly sliced, divided
- 2 strips bacon, cooked, crumbled
Directions:
- Preheat the oven to 400˚F (200˚C).
- Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 1 hour.
- Transfer potatoes to a cutting board, and cut in half.
- Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
- Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
- Use a spoon to transfer the potato mixture back into the scooped out potato skins.
- Bake for 10 minutes.
- Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
- Top with sour cream, bacon, and the remaining scallions.