cheesy twice baked potatoes

How To Make cheesy twice baked potatoes

• 1

  Preheat oven to 450°F. Prepare potatoes by scrubbing clean and piercing with fork in several places. Rub olive oil over potato skins and place in oven, directly on rack.
• 2

  Bake for 60-75 minutes, until potatoes are crispy on the outside and soft on the inside. When lightly pressed, potatoes should give under the pressure.
• 3

  Let potatoes cool completely. When cooled, cut each potato in half, lengthwise.
• 4

  Make potato boats by carefully scooping out the interior flesh, leaving the skin plus approximately ¼ inch of potato flesh intact. Set aside 6 boats and discard the remaining 6.
• 5

  In a large bowl, combine potato flesh with sour cream, 1 cup of cheese, butter, milk, and bacon. Mash with a potato masher until combined. Spoon mixture evenly among the 6 potato boats.
• 6

  Place in a large, oven-safe casserole dish, sprinkle tops with remaining cheese, and bake in a 350°F oven for approximately 20 minutes.
• 7

  *To make ahead: complete all steps prior to the final baking. Place loaded potatoes in an airtight container and refrigerate until 1½ hours prior to serving. To serve, remove potatoes from refrigerator, place in a large, oven-safe casserole dish and let potatoes come to room temperature. Bake in 350°F oven for approximately 20-30 minutes.
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