Twice Baked Potatoes

Preheat the oven to 400°F. Scrub the potatoes really well with cold water. Dry, then poke with a fork all over. Rub the skins with the vegetable oil and 1/2 teaspoon of the salt . Bake for 1 hour directly on the oven rack or on a parchment paper-lined baking sheet.

While the potatoes are baking, add the bacon to a small frying pan over medium-high heat. Cook, stirring occasionally, until brown and crisp all over, about 8 minutes. Remove from the pan with a slotted spoon or tongs and drain on a paper towel-lined plate.

Keep the oven on. Use a knife to halve the baked potatoes lengthwise, then let the halves cool for 10 minutes. In the meantime, add the sour cream, whole milk, butter, black pepper, remaining teaspoon of salt, half the grated cheddar, half the green onions, and the cooked bacon to a large bowl. Once the potatoes are cooled slightly, use a spoon to scoop out the insides and add them to the same bowl. You can keep the potatoes on a cutting board or baking sheet to do this, or you can use a kitchen towel to hold the potato halves in your hand for easier scooping. Try to get as much of the flesh out as possible without poking holes in the potato skins; a little potato left in the skin is OK. Put 8 of the skins back onto a baking sheet (discard or save the remaining two for another use or snack on them), then use a fork to mash and mix the potato mixture—it should resemble mashed potatoes in texture. If it’s too thick, add a splash of milk and mix again. Taste and season with more salt and pepper as desired.

Divide the filling evenly between the potato skins. Top each with the remaining cheese and green onions, then transfer to the oven and bake for 10 minutes, or until the cheese is melted and the potatoes are hot all the way through. Refrigerate leftovers for up to 5 days, or freeze them, well wrapped, for up to 3 months. Love the recipe? Leave us a review and stars below!