This is the simplest TWICE BAKED POTATOES RECIPE and I’m getting to tell you exactly the way to make it. This creamy, cheesy, crispy recipe is simply too good and that i can’t get enough of it. These potatoes are the right entremots for any meal. they’re crammed with all the simplest ingredients and they’re absolutely loaded with flavor.
4 7-8 ounce russet (or large Yukon Gold) potatoes; scrubbed, dried and rubbed lightly with canola or vegetable oil
1 cup 4 ounces shredded cheese: sharp cheddar, Gruyere, Mexican blend or your favorite, divided
¼ cup sour cream or Greek yogurt
¼ cup buttermilk
4 tablespoons unsalted butter room temperature
2-4 medium scallions thinly sliced, divided
4 strips bacon cut into ¼” lardons, cooked crisp, divided
Freshly ground black pepper
Garnish: Minced fresh parsley thyme, cilantro, chives
1.Heat oven to 400°F and adjust the oven rack to the center position. Place the baking rack on a baking tray lined with aluminum foil.
2.Lightly rub each potato with oil and sprinkle with salt & freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.
3.Bake the potatoes to an indoor temperature of 209°F or until fork tender (45 minutes-1 hour).
4.Remove the potatoes from the oven, and leave the oven on.
5.Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half crosswise. Leave a 1/8 inch-¼-inch thickness of flesh in each shell, and punctiliously scoop out the potato flesh into a medium-large bowl .
6.Transfer the potato shells back to the prepared baking sheet and cook at 400°F for 10 minutes (this is therefore the shells can crisp a touch and hold their shape after filling).
7.While the shells cook, mash together half the cheese, soured cream , buttermilk, half the butter, half the scallions, half the bacon lardons to the potato flesh until smooth. Season with salt & pepper and blend together.
8.Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding within the middle, with the potato mixture and top with remaining cheese, scallions, bacon lardons and butter.
9.Broil until the cheese has melted and therefore the potatoes are spotty brown and tiny crispy on top, approximately 5-10 minutes. Watch closely.
10.Allow the potatoes to chill 10 minutes and serve.
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