Best Baked Potatoes Recipe

This is the simplest doubly BAKED POTATOES instruction and I’m progressing to tell you precisely a way to build it. This creamy, cheesy, tender doubly spud instruction is simply too sensible and that i can’t get enough of it. These potatoes area unit the proper dish for any meal. they're crammed with all the simplest ingredients and they’re completely crammed with flavor too!

BEST DOUBLY BAKED POTATOES

I love an honest spud, however i like doubly Baked Potatoes doubly as much! A tender potato shell crammed with mashed potatoes…tell Pine Tree State what’s to not love? this is often the simplest doubly Baked Potatoes instruction and that i can’t get enough of it.

Best Baked Potatoes Recipe

Cheese, sour cream, bacon, and milk area unit all mixed in with the potatoes, and so scooped back to the spud shell. Doesn’t that simply sound just like the most unbelievable facet dish? These area unit good for Thanksgiving, or any vacation feast!

Twice Baked Potatoes simply appear a touch admirer than regular baked potatoes. perhaps it’s simply the presentation, with the mashed potatoes overflowing out of the shell, and lined with further cheese and bacon bits. i like the combo of tender skin and creamy potato after you bite into a doubly spud. Okay, I’m drooling now.

INGREDIENTS:

• 4 7-8 ounce russet (or large Yukon Gold) potatoes; scrubbed, dried and rubbed lightly with canola or vegetable oil
• 1 cup 4 ounces shredded cheese: sharp cheddar, Gruyere, Mexican blend or your favorite, divided
• ¼ cup sour cream or Greek yogurt
• ¼ cup buttermilk
• 4 tablespoons unsalted butter room temperature
• 2-4 medium scallions thinly sliced, divided
• 4 strips bacon cut into ¼” lardons, cooked crisp, divided
• Kosher salt
• Freshly ground black pepper
• Garnish: Minced fresh parsley thyme, cilantro, chives

INSTRUCTIONS:

1. Heat oven to 400°F and adjust the oven rack to the middle position. Place a cooking rack over a foil-lined baking sheet.
2. Lightly rub each potato with oil and sprinkle with salt & freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.
3. Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).
4. Remove the potatoes from the oven, and leave the oven on.
5. Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half crosswise. Leave a 1/8 inch-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
6. Transfer the potato shells back to the prepared baking sheet and cook at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).
7. While the shells cook, mash together half the cheese, sour cream, buttermilk, half the butter, half the scallions, half the bacon lardons to the baked potato flesh until smooth. Season with salt & pepper and mix together.
8. Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons and butter.
9. Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
10. Allow the potatoes to cool 10 minutes and serve.
11. Enjoy!

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