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– medium russet potatoes – kosher salt – bacon grease – whole milk – melted butter – sour cream – shredded cheddar cheese – crumbled bacon – salt

INGREDIENTS LIST

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What are the best potatoes for baking?

The best potatoes for baking are ones with a high starch content and a low moisture content. Choose either russets or Idaho potatoes.

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Use a fork to poke holes on all sides of the potatoes.

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Rinse the potatoes with water, place them on a wire rack on a sheet pan, and sprinkle them with kosher salt on both sides.

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Bake the potatoes at 450˚F for 45 to 55 minutes, until tender.

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Remove the potatoes from the oven and cut them in half. Use tongs or oven mitts to hold the hot potaotes.

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Allow the potatoes to cool slightly, then scoop out the insides leaving the skins intact. A metal ice cream scoop is the perfect tool for this step!

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Mash the potatoes in a bowl, add milk, melted butter, sour cream, shredded cheddar, and bacon bits. Stir to combine.

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Brush the potato skins with bacon grease and place them back on the wire rack. Fill the skins with the mashed potato mixture.

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Return the filled skins to the oven and cook them for the second time at 450˚ for 10-13 minutes.

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Remove the twice baked potatoes from the oven and top them with shredded cheddar and bacon bits. Return them to the oven for 3-5 minutes, until the cheese is melted.

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