A true steakhouse classic, Twice Baked Potatoes are doubly delicious and easy to make ahead. These show-stealers are loaded up with lots of cheddar, bacon, and scallions for major flavor in every bite.
Adjust an oven rack to the middle position and preheat oven to 400 degrees. Poke a few holes in each potato with a fork.
Rub each potato all over with olive oil, then season generously with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper divided among all 4 potatoes).
Transfer potatoes to preheated oven and bake directly on oven rack until tender when pierced with a small knife, about 50 to 60 minutes. Remove from oven and cool 10 minutes.
Slice potatoes in half lengthwise. Using a spoon, scoop out the inside of each potato into a bowl. Mash the potatoes until smooth.
Add sour cream, 1/2 cup cheese, milk, butter, 1/2 cup scallions, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
Spoon the potato mixture into the skins, mounding it high (I use a large OXO scoop, a size 20 portioner, and do 2 heaping scoops per potato). Divide the remaining cheese and scallions over the tops and garnish with bacon, pressing the toppings in.
Return potatoes to oven and bake until heated through, about 15 to 20 minutes longer.
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Notes
Potatoes: Starchier potatoes like Russets have sturdy skins and are great for mashing, ideal qualities for making twice-baked spuds. By the way, one potato makes two servings, since they’re sliced in half.
Scallions: Or substitute chives, dill, or your other favorite herbs.
Yield: This recipe makes 8 servings from 4 potatoes, 1 stuffed half per serving.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: Stuffed potatoes (before the second bake) can be stored in the refrigerator for up to 3 days. For best results, wait to add extra toppings (cheese, scallions, bacon, etc) until you’re ready to bake them a second time.
Freezer: Wrap stuffed potatoes (before the second bake) individually in aluminum foil and freeze for up to 3 months. Just make sure the potato has completely cooled before wrapping in foil, otherwise you risk food-borne illness.