get the recipe
– medium russet potatoes
– kosher salt
– bacon grease
– whole milk
– melted butter
– sour cream
– shredded cheddar cheese
– crumbled bacon
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.
Use a fork to poke holes on all sides of the potatoes.
Rinse the potatoes with water, place them on a wire rack on a sheet pan, and sprinkle them with kosher salt on both sides.
Bake the potatoes at
450˚F for 45 to 55
minutes, until tender.
Remove the potatoes from the oven and cut them in half. Use tongs or oven mitts to hold the hot potaotes.
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!
Mash the potatoes in a bowl, add milk, melted butter,
sour cream, shredded cheddar, and bacon bits.
Stir to combine.
Brush the potato skins with bacon grease and place them back on the wire rack. Fill the skins with the mashed potato mixture.
Return the filled skins to the oven and cook them for the second time at 450˚ for 10-13 minutes.
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.
Get the detailed instructions and printable recipe card at: thegunnysack.com/twice-baked-potatoes/