5 large Idaho baking potatoes (about 1 pound each)
1 tablespoon olive oil
1 3/4 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 ounces bacon, chopped
2 cups shredded sharp cheddar cheese (8 ounces)
1 cup sour cream
4 tablespoons unsalted butter, at room temperature
2 tablespoons snipped chives
Instructions
Preheat the oven to 400°. Line a large baking sheet
with aluminum foil.
2. Rub the potatoes with the olive oil and
season with 1/2 teaspoon of the salt and 1/8
teaspoon of the pepper. Put the potatoes on the
baking sheet and bake until fork-tender, 1 hour to
1 hour and 10 minutes. Let the potatoes sit until
cool enough to handle
3. Cook the bacon in a medium skillet over
moderate heat, stirring occasionally, until crisp
and the fat is rendered, 5 to 6 minutes. Drain on
paper towels.
4. Peel 1 potato completely, discarding the
skin. Place the pulp in a large bowl. Cut the top
quarter from each of the remaining 4 potatoes and
using a spoon, scoop the pulp from the potatoes
into the bowl, leaving a 1/4-inch layer of pulp on
the skin. Return the potato shells to the baking
sheet.
5. Using a handheld masher, mash the potato
pulp until smooth. Add 1 cup of the cheese, the
sour cream, butter, bacon, chives, and the
remaining 1 1/4 teaspoons of salt and 1/4 teaspoon
plus 1/8 teaspoon of pepper and mash until smooth.
Spoon the potato mixture back into the potato
shells, top with the remaining cheese and bake
until hot and the cheese is melted, about 15
minutes. Serve hot.
Originally Submitted
10/4/2010
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