Twice-Baked Potatoes II
Twice-baked potatoes with a sharp cheddar, bacon and sour cream filling make a hearty side for roasts and grilled meat. Russets suit the job because their dry, floury flesh mashes fluffy and holds the dairy without turning gluey. A splash of heavy cream and milk loosens the filling, while leaving a thin wall of potato inside each skin keeps the shells sturdy enough to pipe full and rebake.
Instructions
Heat the oven to 400°F. Pierce each potato several times with a fork and wrap it in foil.
Bake the wrapped potatoes for 1 hour, until they are soft all the way through when squeezed or pierced. Lower the oven to 350°F.
Take the potatoes out carefully and let them cool for 10 minutes so you can handle them. Slice off the top third of each potato lengthwise and set the tops aside.
With a small spoon, scoop out the flesh, leaving a wall about ¼ inch thick against the skin. Mash the scooped flesh with a fork until smooth.
Add the butter, sour cream, ½ cup of the cheese, heavy cream, milk, salt and pepper. Mash until the mixture is smooth and fully combined, then stir in the bacon and green onions.
Spoon or pipe the filling back into the empty shells, mounding it slightly. Sprinkle the remaining cheese over the tops.
Bake for 15 minutes, until the cheese has melted. Serve hot.
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