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Twice-Baked Potatoes Recipe

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This recipe for Twice-Baked Potatoes, by , is from Three Generations of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michele Gordon


4 medium russet potatoes, scrubbed and dried, rubbed lightly with vegetable oil and salted with kosher salt
4 ounces cheese, shredded (sharp cheddar, Gruyere, fontina, Mexican blend or your favorite, divided)
1/2 cup sour cream or Greek yogurt
1/2 cup buttermilk
2 Tablespoons unsalted butter, softened
3 scallions, sliced thin
4 strips bacon cut into lardons, cooked crisp, divided
Salt and Pepper to taste

Heat oven to 400F and adjust the oven rack to the middle position. Roll each potato in foil. Bake the potatoes to an internal temperature of 209F or until fork tender (45 minutes-1 hour). Remove the potatoes from the oven, and leave the oven on.
Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half crosswise. Leave a 1/8 inch-1/4 inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
Transfer the potato shells back to the prepared baking sheet and cook at 400F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling). While the shells cook, mash together half the cheese, sour cream, buttermilk, half the butter, half the scallions, half the bacon lardons to the baked potato flesh until smooth. Season with salt & pepper and mix together.
Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons and butter.
Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely. Allow the potatoes to cool 10 minutes and serve.




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