Twice Baked Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  4 potato, large or 1.48kg

• Bacon

  Raw, cured pork

  8 strip or 96g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Butter

  Unsalted

  4 tbsp or 57g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Whole milk

  3.25% milkfat, with added vitamin D

  8 tbsp or 120g

• Cheddar cheese

  1 cup, shredded or 113g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chives

  Raw

  4 tbsp chopped or 12g

Directions

1. Preheat the oven to 375°F.
2. Scrub the potatoes, dry well, and bake directly on the rack or a sheet pan until tender when pierced, 30–40 minutes. Let cool until easy to handle.
3. Cook the bacon in a skillet over medium heat until crisp, then drain on paper towels.
4. Halve the potatoes lengthwise. Scoop the flesh into a large bowl, leaving sturdy shells.
5. Arrange the shells cut side up on a baking sheet. Brush lightly with the melted butter and sprinkle with a pinch of salt. Bake until the edges begin to crisp, about 10 minutes.
6. Mash the potato flesh with the remaining butter, sour cream, milk, half of the cheddar, a pinch of salt, pepper, and half of the chives until smooth and the butter is melted.
7. Chop the bacon. Fold half into the potato mixture. Spoon the filling into the shells, mounding slightly, and top with the remaining cheddar and bacon.
8. Bake until heated through and the cheese is melted and lightly browned, 15–20 minutes. Garnish with the remaining chives and serve.