Twice-Baked Potatoes
Ingredients
2 large Russet potatoes
1 tablespoon olive oil
2 slices bacon, chopped
2 tablespoons chives, chopped
¼ cup sour cream
1 cup of shredded cheddar cheese
Salt
Coarse black pepper
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Instructions
Preheat the oven to 400°F. Ready a cookie sheet.
Use a vegetable brush to scrub the potatoes clean under running water. Poke each potato several times with a fork to vent. Rub them with olive oil. Place directly on the middle or top rack of the oven.
Bake for 60-75 minutes or until cooked through so that they give a little when pressed. Remove and let cool a bit.
On the stovetop, place a small nonstick fry pan over medium-high heat. Add chopped bacon and cook until crispy and slightly brown. Transfer bacon bits to a paper plate to drain off excess fat.
Turn oven broiler to high.
Cut potatoes in half and scoop out the cooked portion. Add to the Mixing Bowl of the Stand Mixer. Set potato skins aside.
Add sour cream, cheese, bacon, chives, salt, and pepper to the Stand Mixer Bowl. Mix on Low until smooth. For a smoother texture, add more sour cream.
Use a spoon or scooper to stuff the hollowed-out potato skins with the mixture. Place stuffed potatoes onto the cookie sheet and top with a sprinkle of cheese.
Brown under the broiler for 3-5 minutes.
Garnish with more sour cream, chives, and bacon if desired. Serve and enjoy these hot potatoes!
