Loaded Twice-Baked Potatoes

Crisp russet shells hold a light, fluffy filling of sour cream, butter, sharp cheddar, scallions, and bacon for a hearty side dish.

120 min

4 generous servings

Golden potato halves are filled with fluffy cheddar mash, crisp bacon, and fresh scallions on a platter.

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

Equipment

Rimmed baking sheet · Fork · Mixing bowl · Potato masher · Instant-read thermometer

Keep the filling fluffy

Use a masher and stop as soon as the sour cream and butter are blended; overworking releases starch and makes potato gluey.

Stage the first bake

Bake and scoop the potatoes ahead, then cover the shells and filling separately and chill; bring them back toward room temperature before filling and baking.

Bake the potatoes

01. Heat the oven to 400 F with a rack in the center so both bakes can happen at one temperature.

02. Scrub and dry the potatoes, prick each several times, and rub the skins with oil and about 1 tsp salt.

03. Bake directly on the rack for about 65 minutes, turning once; the center should yield to a skewer and register about 205 F.

Scoop and fill

04. Rest about 10 minutes, halve lengthwise, and scoop into a bowl while leaving a sturdy 1/4-inch lining in each shell.

05. Mash with butter, sour cream, warmed milk, remaining salt, and pepper just until fluffy; fold in most cheddar, bacon, and scallion whites.

06. Set shells cut side up on a rimmed sheet, spoon in the filling without packing, and scatter reserved cheddar and bacon over the tops.

Bake and serve

07. Bake at 400 F for 18 to 20 minutes, until the cheese melts, centers are hot, and exposed edges turn lightly golden.

08. Scatter sliced scallion greens over the potatoes and serve promptly while the filling is fluffy and the shells are crisp.