TWICE-BAKED POTATOES WITH BACON, CHEDDAR, AND SCALLIONS

WHY THIS RECIPE WORKS:

Twice-baked potatoes—essentially baked russet potatoes whose flesh has been removed from the shells, mashed with dairy products and seasonings, mounded back into the shells, and baked again offer a variety of textures and flavors in a single bite. Done well, the skin is chewy and substantial without being tough, with just a hint of crispness to play off the smooth, creamy filling. In the course of developing our perfect rendition, tests revealed that tasters preferred a combination of sharp cheddar and sour cream enriched with 4 tablespoons of butter. To this, we added bacon, sautéed onion, and a final sprinkling of fresh scallions. Be sure to leave a layer of potato inside the potato skins; it helps them retain their shape when stuffed and baked.

SERVES: 8

TOTAL TIME: 1 hour 45 minutes

INGREDIENTS:

• 4 small russet potatoes (8 ounces each), unpeeled, rubbed lightly with vegetable oil, each lightly pricked with fork in 6 places
• 4 slices bacon, chopped fine
• 1 onion, chopped fine
• 6 ounces sharp cheddar cheese, shredded (1½ cups)
• 1 cup sour cream
• 4 tablespoons unsalted butter, softened
• Salt and pepper
• 2 scallions, sliced thin

INSTRUCTIONS:

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Place potatoes directly on hot oven rack and bake until skins are crisp and deep brown and paring knife easily pierces flesh, about 1 hour, flipping potatoes halfway through baking. Transfer potatoes to wire rack and let cool slightly, about 10 minutes. Increase oven temperature to 500 degrees.
2. Meanwhile, cook bacon in 10-inch nonstick skillet over medium-high heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel. Add onion to fat left in skillet and cook over medium heat until softened and lightly browned, 5 to 7 minutes; set aside. Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
3. Using oven mitt to handle hot potato, cut each potato in half lengthwise. Using soupspoon, scoop flesh from each half into medium bowl, leaving ¼-to ½-inch thickness of flesh in each shell. Transfer potato shells to prepared rack.
4. Mash potato flesh with fork until smooth. Stir in 1 cup cheddar, sour cream, butter, and sautéed onion, and season with salt and pepper to taste. Spoon mixture into potato shells, mounding slightly at center. Sprinkle with remaining ½ cup cheddar and crisp bacon.
5. Bake until shells are crisp and filling is heated through, 10 to 15 minutes. Sprinkle with scallions and serve.

VARIATIONS:

TWICE-BAKED POTATOES WITH BACON, BLUE CHEESE AND CARAMELIZED ONIONS

• • For more caramelized onion flavor, add an extra onion. Substitute ½ cup crumbled blue cheese for cheddar. Add 1 tablespoon brown sugar to onion in step 2; cook until onion is very soft and deeply browned, about 20 minutes.

SOUTHWESTERN TWICE-BAKED POTATOES

• • Substitute 1½ cups shredded pepper Jack cheese for cheddar. Add 3 minced garlic cloves to onion during final minute of cooking in step 2. Add 1 teaspoon minced chipotle chile in adobo sauce to mashed potato mixture in step 4.