Twice Baked Potatoes
These twice baked potatoes are the ultimate comfort food- a crisp, cheesy crust, with whipped potatoes and bacon is a winning combination of flavors. They are simple to make, and the time they take is well worth the effort. While any potato will work, Russet potatoes hold their shape and crisp up best during the baking process They're a perfect complement to grilled steak or chicken, but you can also serve them on their own as an entree with a crisp salad on the side. Uses KitchenAid® Hand Mixer.
Ingredients
1 Tablespoon fresh chives (snipped, for garnish)
1/4 cup shredded cheddar cheese (for garnish)
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh sea salt
1/4 cup fresh chives, snipped
1/2 cup bacon bits
3/4 cup cheddar cheese, shredded
3 Tablespoons unsalted butter, melted
3/4 cup sour cream (or plain whole milk yogurt)
3/4 cup buttermilk (or half & half)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fine sea salt
2 Tablespoons unsalted butter, melted
4 large russet potatoes
Step by step
Special Equipment: rimmed baking sheet; wire baking rack; aluminum foil; paring knife; spoon; pastry brush; spatula
Position one oven rack in the upper middle position. Preheat the oven to 425ºF/220ºC/gas 7.
Line a rimmed baking sheet with aluminum foil and place a wire baking rack on top. Scrub your potatoes well, then deeply pierce them with a fork several times on all sides.Place the potatoes on the baking rack and for them for 60-75 minutes, or until a knife easily pierces through to the center.
Remove the potatoes from the oven allow to cool for 10 minutes, or until cool enough to handle with your hands.
Make the potato skins. Slicing the long way, use a paring knife to create 3 slits on top and remove/discard the top third of the skin from potato. Use a spoon to scoop out the flesh of the potato (NOTE: be sure to leave a ¼”layer of potato flesh throughout the inside of each shell). Place the potato flesh in a large bowl and set the emptied shell back onto the wire rack. Repeat the process with the remaining 3 potatoes.
Using a pastry brush, generously brush the interior and exterior of the potato shells with the 2 Tbs melted butter. Sprinkle the interiors with the salt and pepper and set the shells open sides down onto the baking rack. Place in the oven and bake until the skins begin to crisp, 18-22 minutes. Once crisp, remove the potatoes from the oven and turn the oven to Broil.
While the skins are crisping, make the filling. Fit the KitchenAid® 7-Speed Hand Mixer with the turbo beater attachments. Place the beaters in the bowl with the potato flesh, turn to speed 5 and mix until potatoes are mashed, about 1-2 minutes. Stop the mixer.
Add 3/4 cup buttermilk, 3/4 cup sour cream, and 3 Tbs melted butter. Place the beaters back into the bowl and turn to speed 2. Mix until incorporated, then increase to speed 6 and mix until fluffy and creamy, about 1 minute longer. Stop the mixer. Add the rest of the ingredients: the 3/4 cup cheese, 1/2 cup bacon bits, 1/4 cup chives, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp smoked paprika, and 1/4 tsp garlic powder. Place the beaters back into the bowl and turn to speed 5. Mix until thoroughly combined, 1-2 minutes. Turn off the mixer.
Turn the crisped shells over on the baking rack. Spoon the mixture into the shells, mounding at the center, and generously top with the remaining 1/4 cup cheddar cheese. Place the potatoes back into the oven and broil until the tops are crisp and spots have browned, about 6-8 minutes. Remove from the oven and sprinkle with 1 Tbs fresh chives. Let cool 10 minutes before serving.
CHEF’S TIPS: Potatoes typically have two flat sides, and two curved sides. When halving the potatoes lengthwise, make sure the flat sides are down when you stuff the potato shells. This will help make them more stable when finishing the baking.
Change it up: Replace the bacon bits with real bacon that has been cooked, cooled, and then chopped into ¼” pieces.
For Italian Pesto Twice Baked Potatoes replace the filling and garnish with the following ingredients: Filling: 3/4 cup buttermilk (or half & half), 3/4 cup sour cream (or plain whole milk yogurt), 3 Tbs unsalted butter melted, 3/4 cup shredded Pecorino Romano, 1/4 cup pesto, 1/2 cup pancetta (diced and cooked), 1/2 tsp fine sea salt, 1/2 tsp black pepper, 1/4 tsp garlic powder. Garnish: 1/4 cup shredded Pecorino Romano.