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Overstuffed Twice-Baked Potatoes

Serve this satisfying and cheesy side dish from Emeril Lagasse alongside his easy recipe for New York Strip Steaks.

Overstuffed Twice-Baked Potatoes

Source: The Martha Stewart Show, Episode 7114

Ingredients

  • 5 large baking potatoes, such as russet, about 1 pound each
  • 1 tablespoon olive oil
  • 1 3/4 teaspoons coarse salt
  • 3/4 teaspoon ground white pepper
  • 4 ounces bacon, chopped
  • 2 cups grated sharp cheddar cheese (about 8 ounces)
  • 1 cup sour cream
  • 4 tablespoons unsalted butter, room temperature
  • 2 tablespoons chopped fresh chives

Directions

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment-paper lined aluminum foil; set aside.

  2. Rub potatoes with oil and season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place on prepared baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Remove from oven and let stand until cool enough to handle. Potatoes can be cooked up to 1 day in advance, wrapped and refrigerated until ready to use.

  3. Place bacon in a medium skillet over medium heat; cook, stirring occasionally, until bacon is crisp and fat is rendered, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain.

  4. Peel one potato; discard skin and place pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop pulp from potatoes into bowl, leaving a 1/4-inch layer of pulp around the skin. Return potato shells to baking sheet.

  5. Using a handheld masher, mash pulp until smooth. Add 1 cup cheese, sour cream, butter, bacon, chives, and remaining 1 1/4 teaspoons salt and 1/2 teaspoon plus 1/8 teaspoon pepper; mash until smooth. Spoon potato mixture back into potato shells, top with remaining cheese and bake until potatoes are hot and cheese is melted, about 15 minutes. Serve immediately.

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