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twice baked potatoes

Twice Baked Stuffed Potatoes

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10 minutes
Total Time 1 hour
Course: Side Dish
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 4 large  russet potatoes
  • 2 tablespoons  olive oil
  • 1 teaspoon  salt

Toppings

  • 4 tablespoons  butter
  • 1 cup  shredded cheddar cheese
  • ½ cup  sour cream
  • ½  cup  cooked bacon bits
  • ¼ cup  sliced green onions
  • Salt and pepper to taste

Method
 

  1. Scrub the potatoes well and pat them dry. A clean, dry surface helps the skin crisp in the oven. Rub each potato with a little olive oil and sprinkle with salt.
  2. Pierce the potatoes several times with a fork so steam can escape.
  3. Place the potatoes directly on the oven rack and bake at 220°C / 425°F for about 50–60 minutes.
  4. While the potatoes bake, get your toppings ready. Melt the butter, cook the bacon bits until crisp, grate the cheddar and slice the onions.
  5. When the potatoes come out of the oven, let them sit for just a minute. Cut a long slit down the top of each one and gently squeeze the ends inward to open them up.
  6. Drop a tablespoon of butter into each potato. Let it melt completely into the fluffy center. Sprinkle cheddar generously over each potato. Scatter bacon bits over the melted cheese. 
  7. Add a spoonful of sour cream, then top everything with green onions. They give a fresh, slightly sharp note that keeps the dish from feeling heavy.

Notes

Extra cheesy
Add Monterey Jack or mozzarella.
Spicy
Top with jalapeños or hot sauce.
Ranch
Swap sour cream for ranch dressing.
Deluxe version
Add steamed broccoli for more texture (and a little color).