Ingredients
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4 russet Potatoes
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4 slices Bacon
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1 Onion
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6 ounces sharp Cheddar Cheese
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1 cup Sour Cream
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4 tablespoons Unsalted Butter
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Salt
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Black Pepper
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2 Scallions
Directions
Twice-baked potatoes essentially baked russet potatoes whose flesh has been removed from the shells, mashed with dairy products and seasonings, mounded back into the shells, and baked again offer a variety of textures and flavors in a single bite. Done well, the skin is chewy and substantial without being tough, with just a hint of crispness to play off the smooth, creamy filling. Done poorly, the skin is flabby and the filling is dry and starchy or overloaded with bland cream. We wanted a perfect rendition that we could also prepare a day or two prior to serving. Tests revealed that tasters preferred a combination of sharp cheddar and sour cream enriched with 4 tablespoons of butter. To this, we added bacon, sautéed onion, and a final sprinkling of fresh scallions. We had initially feared that storing the stuffed potatoes in the refrigerator would result in their tasting dry or their skins being limp, but our fears turned out to be unfounded: The stored stuffed potatoes were identical to their freshly made counterparts. Buying evenly sized potatoes will help ensure that they cook at the same rate. Be sure to leave a layer of potato inside the potato skins; it helps them retain their shape when stuffed and baked.
Steps
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1
Done
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Adjust oven rack to upper-middle position and heat oven to 400 degrees. Place potatoes directly on hot oven rack and bake until skins are crisp and deep brown and paring knife easily pierces flesh, about 1 hour, flipping potatoes halfway through baking. Transfer potatoes to wire rack and let cool slightly, about 10 minutes. Increase oven temperature to 500 degrees. |
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2
Done
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Meanwhile, cook bacon in 10-inch nonstick skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium heat, add onion, and cook, stirring occasionally, until softened and lightly browned, about 10 minutes; set aside. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. |
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3
Done
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Using oven mitt to handle hot potato, cut each potato in half lengthwise. Using soupspoon, scoop flesh from each half into medium bowl, leaving ¼-to ½-inch thickness of flesh in each shell. Transfer potato shells to prepared wire rack. |
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4
Done
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Mash potato flesh with fork until smooth. Stir in 1 cup cheddar, sour cream, butter, and sautéed onion, and season with salt and pepper to taste. Spoon mixture into potato shells, mounding slightly at center. Sprinkle with remaining ½ cup cheddar and crisp bacon. |
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5
Done
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Bake until shells are crisp and filling is heated through, 10 to 15 minutes. Sprinkle with scallions and serve. |
