Heritage Twice Baked Potatoes are a delightful twist on a classic comfort food. They combine creamy, cheesy goodness with the smoky crunch of bacon for a side dish everyone will love. This recipe is perfect for family gatherings or cozy dinners at home.
The star of the show is, of course, the russet potatoes. Their starchy nature makes them ideal for baking and mashing. Sour cream adds a tangy creaminess that balances the richness of the butter and cheddar cheese. Meanwhile, whole milk helps achieve the perfect consistency. Green onions introduce a subtle, fresh bite, while bacon provides a smoky, salty contrast. Finally, don't forget to add salt and pepper to taste, enhancing all these flavors.
These twice-baked potatoes make a fantastic side dish to grilled steak or roasted chicken. They also stand out at a potluck or buffet. For a complete meal, pair them with a crisp salad or a warm bowl of soup.
Start by preheating your oven to 400°F (200°C). While it's heating up, scrub the russet potatoes clean under running water. No need to peel them as the skin is half the fun in this recipe. Place the potatoes directly on a baking sheet and pop them into the oven for about an hour. You'll know they're ready when a fork easily pierces through.
Once your potatoes are tender, take them out of the oven and let them cool just enough to handle. Slice each potato in half lengthwise and gently scoop out the insides, leaving a thin layer inside the skins to maintain their shape. Collect the scooped potato in a mixing bowl.
To the bowl, add sour cream, milk, butter, cheddar cheese, and green onions. Season with salt and pepper. Mash everything together until smooth and creamy, adjusting seasoning to taste.
Spoon the mixture back into the potato skins, piling it high. For a little extra indulgence, sprinkle some more cheese on top, if you like. Lay the potatoes back on the baking sheet and sprinkle crumbled bacon over each one.
Return them to the oven for another 15-20 minutes. You'll know they're done when the tops are golden brown and the cheese is bubbly. Let them cool for a few minutes before serving.
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