Twice-Baked Potatoes

For the ultimate comfort food, these twice-baked potatoes take a bit of time, but are super simple and absolutely delicious!

Prep:
15
minutes
Cook:
70
minutes
TOtal:
85
minutes

Ingredients

  • 5 large russet potatoes
  • Olive oil
  • Salt and pepper
  • 2 oz. cream cheese, softened
  • 2 Tbsp. butter
  • ½ c. milk
  • ½ c. cheese, shredded
  • 3 slices of bacon, crumbled
  • 1 c. cheese, shredded
  • 2-3 slices of bacon, crumbled
  • 2 scallions, chopped

Instructions

  1. Preheat the oven to 400 degrees. 
  2. Use a fork to poke holes into the potatoes. Then, rub the skin of each potato with olive oil and season with salt and pepper. Set potatoes on a baking sheet and bake for 50-60 minutes, until fork tender. Allow to cool slightly.
  3. In a large mixing bowl, add the cream cheese, and butter. Then, carefully cut the potatoes in half and scoop the warm potato into the mixing bowl, leaving at least ¼ inch of the potato attached to the skin.
  4. Begin to beat the potato mixture with a hand mixer. You can also use a potato masher. Next, add the milk and cheese and continue to beat until smooth. Season with salt and pepper. Add the bacon crumbles and stir. 
  5. Then, use a spoon to scoop the potato mixture back into the potato skins. Top with shredded cheese and additional bacon crumbles. Finally, return to the oven for 15-20 minutes, until the cheese is melted. If desired, low broil for 2-4 minutes, until the cheese is browned. Garnish with chopped scallions.