Twice Baked Potatoes (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 large russet potatoes (about 10 oz each)
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt

→ Creamy Filling

04 - 7 oz bacon, diced into small pieces
05 - 8 tablespoons unsalted butter
06 - 1/3 cup heavy cream
07 - 1 cup shredded cheddar cheese
08 - 3 green onions, thinly sliced
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ For Serving

11 - 1 1/2 tablespoons fresh chives, chopped
12 - Sour cream for serving

# Instructions:

01 - Heat your oven to 430°F and set up a baking rack on a tray. Give your potatoes a good scrub under running water, then dry them thoroughly. Using a fork, poke each potato about 8 times all over. Toss the potatoes in a bowl with the oil, making sure they're well coated, then sprinkle with salt and rub it in with your hands. Place on the rack and bake for 75 minutes until a knife slides through easily.
02 - While the potatoes bake, start your bacon in a cold non-stick pan over medium heat. Once the fat begins to render, crank up the heat to high and cook until the bacon turns golden and crispy. Drain on paper towels. In a small saucepan, melt the butter over medium heat, then stir in the cream and warm it through without letting it boil.
03 - Once the potatoes are cool enough to handle, lower your oven temperature to 390°F. Slice each potato in half lengthwise and carefully scoop out the flesh, leaving about 1/3 inch of potato attached to the skin to create sturdy shells. Place all the scooped potato flesh in a large bowl.
04 - Mash the hot potato flesh until it's smooth and creamy. Fold in half of the shredded cheese, most of the crispy bacon (save some for garnish), all the sliced green onions, the warm butter-cream mixture, salt, and pepper. Mix everything together until well combined and deliciously creamy.
05 - Generously fill each potato shell with the creamy mixture, mounding it up nicely. Top with the remaining cheese and bake for 20-25 minutes until the cheese is melted, golden, and bubbling beautifully. Serve immediately topped with sour cream, the reserved bacon pieces, and fresh chives.

# Notes:

01 - These loaded potato boats can be assembled ahead of time up to the final baking step - just cover and refrigerate until ready to bake.
02 - Any good melting cheese works here, but if using mozzarella, add an extra pinch of salt to the filling since it's milder than cheddar.
03 - For the best texture, use starchy potatoes like russets - they create the fluffiest, most absorbent base for all that creamy goodness.

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