Target: 6 × 4 inches · landscape

Loaded Twice-Baked Potatoes

120 min · 4 generous servings

Ingredients

□ 4 large russet potatoes (12 to 14 oz each)

□ 1 tbsp neutral oil

□ 2 tsp kosher salt, divided

□ 1/2 tsp black pepper

□ 4 tbsp unsalted butter, softened

□ 3/4 cup full-fat sour cream

□ 2 tbsp whole milk, warmed

□ 1 1/2 cups sharp cheddar cheese, shredded and divided

□ 4 slices thick-cut bacon, cooked crisp and crumbled

□ 3 scallions, thinly sliced with whites and greens separated

1. Heat oven to 400 F. Scrub, dry, prick, and lightly oil and salt the russet potatoes.

2. Bake about 65 minutes until skewer-tender; rest 10 minutes, halve, and scoop while leaving sturdy shells.

3. Mash potato with butter, sour cream, milk, salt, and pepper; fold in most cheddar, bacon, and scallion whites. Fill loosely and top.

4. Bake at 400 F for 18 to 20 minutes until hot, melted, and lightly golden. Finish with scallion greens.

Cook’s note: Mash only until fluffy, then spoon the filling into the shells without compressing it.