Twice Baked Potatoes for Two

Twice-Baked Potatoes for Two have crisp, salty skins filled with creamy mashed potato, sharp cheddar cheese, sour cream, bacon, and scallions.

Course Main Course, Side Dish

Cuisine American

Budget Frugal

Prep Time 15

Cook Time 1 30

Cooling Time 25

Total Time 2 10

Servings

Calories 584kcal

Adjust an oven rack to the middle position and preheat the oven to 450°F (230°C). Prick each potato about 6 times with a metal skewer or fork.
Dissolve 1 tablespoon salt in ½ cup water in a large bowl. Add the potatoes and turn to coat the skins evenly.
Place the potatoes on a wire rack set inside a rimmed baking sheet. Bake for 50 to 60 minutes, or until the centers reach approximately 205°F (96°C).
Let the potatoes cool for about 15 minutes, until comfortable to handle. Reduce the oven temperature to 400°F (205°C).
Meanwhile, cook the bacon in a skillet over medium heat until browned and crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate.
Place the potatoes on their flattest sides and slice about ½ inch from the top of each. Carefully scoop the flesh into a medium bowl, leaving about a ¼-inch layer of potato inside the skins.
Mash the potato flesh until smooth. Add 3 tablespoons melted butter, sour cream, ¼ teaspoon salt, and pepper. Stir just until creamy and combined.
Fold in the cheddar, scallions, and bacon. Taste and adjust the salt and pepper if needed.
Divide the filling between the potato shells, mounding it generously over the tops. Fluff the surface with the tines of a fork.
Brush the tops and skins with the remaining 1 tablespoon melted butter.
Bake at 400°F (205°C) for 20 to 23 minutes, until heated through and beginning to brown. Let rest for about 10 minutes before serving.

Choose fairly uniform, evenly shaped russet potatoes. They are easier to hollow out and refill and are more likely to finish baking at the same time.

Mash and stir the filling only until combined. Overworking cooked potatoes can make the filling dense or gummy.