A comfort food for many, these twice-baked potatoes are kicked up with bacon, Cheddar cheese, Parmesan cheese, sour cream and chives. This recipe may be made in advance and cooked later.
- 4 large potatoes (Idaho baking potatoes, scrubbed clean)
- 2 teaspoons olive oil
- 2 teaspoons salt (kosher)
- 6 slices bacon (cooked, drained, and crumbled)
- 1 1/2 cups cheddar cheese (shredded, divided use)
- 1/2 cup sour cream
- 1/4 cup chives (or green onions, chopped)
- salt to taste
- black pepper to taste
- 1/4 cup parmesan cheese (grated)
- Optional: sweet Hungarian paprika
- Preheat oven to 400 F.
- Rub potatoes with olive oil and sprinkle with kosher salt. Prick in several spots with a fork.
- Place on a shallow baking pan 6 inches apart and bake until center is soft, 45 minutes to 1 hour.
- When potatoes are cool enough to handle, slice each one in half lengthwise.
- Carefully scoop out the soft flesh, leaving a 1/4-inch rim around the potato skin, and place flesh in a mixing bowl.
- Set skins aside to stuff later.
- Mash the potatoes with a fork or masher (do not use a mixer). A few small lumps are good for flavor and texture, so do not try to get them perfectly smooth.
- Stir in bacon bits, 1 cup shredded Cheddar cheese, sour cream, chives, salt, and pepper .
- Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray.
- Sprinkle with reserved 1/2 cup Cheddar cheese, Parmesan cheese, and optional paprika. (May be made in advance to this point. Cover and refrigerate or freeze.)
- Return to the 400-degree F. oven and bake about 30 minutes until potatoes are lightly browned and heated through.
|Nutritional Guidelines (per serving)|