Twice-Baked Potatoes

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Scrub 4 large russet potatoes, dry completely, and rub all over with olive oil and a generous amount of salt. Pierce each potato 6–8 times with a fork.

2. 2

   Bake the potatoes directly on the oven rack for 55–65 minutes until the skins are crispy and a knife slides in with zero resistance.

3. 3

   Let the potatoes cool for 10 minutes. Slice the top third off each potato lengthwise and scoop the flesh into a bowl, leaving a ¼-inch shell intact.

4. 4

   Mash the potato flesh with 1 cup sour cream, ½ cup whole milk, 4 tablespoons unsalted butter, ½ teaspoon garlic powder, half of the 1½ cups shredded sharp cheddar cheese, salt, and black pepper until smooth and creamy. Fold in half of the crumbled 6 strips of crispy bacon and half of the 3 sliced green onions.

5. 5

   Spoon the filling back into the potato shells, mounding it generously above the rim. Top with the remaining shredded cheddar cheese and return to the oven at 400°F (200°C) for 15 minutes until the cheese is melted and the tops are beginning to turn golden.

6. 6

   Serve topped with the remaining crumbled bacon and sliced green onions.