Ultimate Twice-Baked Potatoes
photo by lazyme
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Yields:
-
8 potato skins
- Serves:
- 4
ingredients
- 4 russet potatoes, scrubbed (about 2 1/2 lb.)
- 236.59 ml grated aged cheddar cheese
- 236.59 ml grated gruyere cheese
- 118.29 ml sour cream
- 59.16 ml unsalted butter, softened
- 29.58 ml finely chopped chives
- 14.79 ml finely chopped parsley
- 1.23 ml Tabasco sauce
- 1.23 ml Worcestershire sauce
- 8 slice cooked bacon, cut into 1/4-inch strips
- kosher salt & freshly ground black pepper, to taste
- 1.23 ml paprika
directions
- Heat oven to 450°. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour. Transfer to a rack and let cool slightly.
- Halve potatoes lengthwise and scoop out insides with a spoon into a medium bowl, leaving ¼" of the outer layer of flesh and skin behind; transfer empty potato halves to a baking sheet.
- Combine scooped potato insides, ½ cup each cheddar and Gruyère, and sour cream, butter, chives, parsley, Tabasco, Worcestershire, and bacon and season with salt and pepper. Spoon mixture into potato halves and sprinkle with remaining cheese and paprika.
- Bake until cheese is browned and bubbly, about 10 minutes.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Jessi Leigh
Cambridge, 75
<p>I'm just a simple home cook who enjoys cooking for my family. I learned most of what I know about cooking from my Mom, who is a pretty great cook in her own right. I have also learned to make use of sites like RecipeZaar to find new and interesting recipes that my family enjoys.</p>