Overstuffed Twice-Baked Potatoes
- 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
Preheat oven to 400 degrees. Line a large baking sheet with parchment-paper lined aluminum foil; set aside.
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.
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.
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.
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.
SourceThe Martha Stewart Show, Episode 7114