– 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.