Twice baked potatoes are the ultimate comfort food side-dish. The insides have been scooped out, mashed with guilt-inducing ingredients, then spooned back inside the potato shells for a final run-through the oven.
The classic recipe simply calls for milk and butter. But we've added bacon and cheese here to spice things up!
Twice Baked Potatoes adapted from Epicurious
- 3 slices thick-cut bacon, coarsely chopped
- 4 (10- to 12-ounce) russet potatoes, scrubbed, each pierced several times with fork
- 1/4 cup (1/2 stick) butter
- 1/4 cup whole milk
- 1 cup cheese (goat, shredded, cheddar, etc.)
Brown bacon in skillet. Drain on paper towels.
Prick the skin of the potatoes all over and bake at 400 until fork-tender -- about 1 hour. Remove from oven and allow to cool.
Cut top 3/4 inch off each potato lengthwise. Scoop cooked potato into medium bowl, leaving 1/4-inch-thick potato shell. Add butter, milk, and cheese to cooked potato in bowl and mash well. Stir in bacon; season to taste with salt and pepper.
Spoon potato mixture into shells. Place potatoes on baking sheet.
Bake potatoes at 400 until filling is heated through and shells are crisp, about 30 minutes.
Image via joebeone/Flickr