The potatoes bake whole, then are halved and scooped, leaving a sturdy shell to hold the filling.
The flesh is mashed with butter, sour cream, milk, half the cheddar, half the bacon and green onion, spooned back in and baked at 400°F. There is no seafood in this one.
Ingredient Notes
- Russet potatoes
- Four large, baked whole then halved into eight.
- Bacon
- Six slices, cooked crisp, half in the filling and half on top.
- Sharp cheddar
- One cup, split between the filling and the topping.
How to Make It
Potatoes baked
Heat the oven to 425°F. Rub the potatoes with olive oil and salt and bake 50 to 60 minutes, until very tender.
Scooped and mashed
Cool just enough to handle, halve lengthwise and scoop the flesh into a bowl, leaving a sturdy shell. Mash with butter, sour cream, milk, 1/2 cup cheddar, half the bacon, 2 tablespoons green onion and black pepper.
Refilled
Spoon the fluffy filling back into the potato shells and top with the remaining cheddar and bacon.
Baked again
Lower the oven to 400°F and bake the filled halves 15 to 18 minutes, until hot and the cheese melts. Finish with the remaining green onion.
Bake, Scoop, Refill, Bake
The name is the method.
Bake50 to 60 minutes at 425°F
Whole potatoes rubbed with oil and salt.
Scoop
Halved lengthwise, flesh scooped into a bowl, shells left sturdy.
Mash
Butter, sour cream, milk, cheddar, bacon, green onion and pepper beaten through.
Refill and bake15 to 18 minutes at 400°F
Filling spooned back in, topped with the rest of the cheddar and bacon.
Success Tips
- Cool the potatoes just enough to handle before scooping.
- Mash while the flesh is hot so the butter melts in.
- Set the halves close together so they support each other in the pan.
Why This Recipe Works
- Leaving a sturdy shell keeps the halves from collapsing when refilled.
- Sour cream and milk make the filling fluffy rather than dense.
- Holding back cheese and bacon gives a browned, loaded top.
- The lower second bake heats the filling without drying the shells.
Storage and Reheating
Refrigerate
Refrigerate up to 3 days; reheat to 165°F.
Serving Ideas
Serve two halves per person, finished with the remaining green onion.
Frequently Asked Questions
How thick should the shells be?
Sturdy enough to hold their shape; leave a layer of flesh on the skin.
Can they be made ahead?
Refrigerate up to 3 days and reheat to 165°F.
