To make this Great Twice Baked Smothered Potatoes You’ll need the following ingredients:
Ingredients
- 4 russet potatoes See note 1 for alternatives
- 1 tablespoon olive oil or vegetable oil
- ½ teaspoon salt
For The Filling:
- 1 ¼ cups shredded cheese Monterey Jack, sharp cheddar, gruyere, or Mexican cheese blend. Divided, see note 7
- ¼ cup sour cream at room temperature
- ¼ cup milk at room temperature
- 4 tablespoons butter softened to room temperature
- 2 green onions finely sliced
- 4 strips of bacon cooked and crispy, chopped into small pieces, divided
- Salt and pepper to taste
- Chives finely chopped, for garnish
Instructions
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Preheat oven to 400°F/205°C.
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Wash, scrub, dry and prick potatoes with a fork (about 6 times per potato). Rub with oil, and season with salt.
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Place on a rack over a sheet pan, and bake for 50-60 minutes. The internal temperature should be 210°F/100°C (they will be tender when pierced with a fork/knife). Remove from the oven, and let them cool until they’re cool enough to safely handle.
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Cut the potatoes lengthwise, and carefully scoop out the flesh leaving about ¼ inch stuck to the skin of the potatoes (be careful to leave the skin intact).
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Place the potato flesh in a bowl, and mash it with a potato masher. Add ¾ cup of cheese, sour cream, milk, butter, green onions, half of the bacon, salt, and pepper. Stir to combine.
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Fill potato skins with the mixture, top with remaining cheese.
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Bake for 15-20 minutes or until the cheese is melted and golden.
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Garnish with bacon and chives, and serve.