The Best Twice-Baked Potatoes Recipe

Ingredients

• 4 potatoes Russet Potatoes (8‑10 oz each, evenly sized)
• 0.5 cup Water (for brine)
• 1 tablespoon Salt (for brine)
• 5 tablespoons Unsalted Butter (melted; 3 Tbsp for filling, 1 Tbsp for skillet, 1 Tbsp for nooks)
• 0.25 cup Sour Cream (full‑fat)
• 0.75 cup Sharp Cheddar Cheese (shredded, sharp)
• 4 stalks Scallions (thinly sliced)
• 4 slices Bacon (cut into 1/2‑inch pieces, regular cut)
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.25 teaspoon Salt (for filling, to taste)

Instructions

1. Prepare Potatoes and Brine

   Pierce each potato on both sides about three times (six total per potato). Mix ½ cup water with 1 Tbsp salt and coat the potatoes, letting the brine sit briefly.

   Time: PT5M

2. First Bake

   Place potatoes on a middle rack and bake in a pre‑heated 450°F oven until the interior reaches 205°F (about 55 minutes).

   Time: PT55M

   Temperature: 450°F

3. Rest and Cool

   Remove potatoes, lower oven temperature to 400°F, and let potatoes rest on a rack for 15 minutes to cool slightly.

   Time: PT15M

   Temperature: 400°F

4. Cook Bacon

   In the same skillet, cook the bacon pieces over medium heat for 5‑7 minutes until crisp. Drain excess fat with paper towels.

   Time: PT7M

5. Scoop Potato Flesh

   Using a fork, cut off about ¼ inch of the top of each potato, then rock the fork to scrape out the interior, leaving a ¼ inch border of skin for structure.

   Time: PT5M

6. Make Filling

   In a mixing bowl combine 3 Tbsp melted butter, ¼ cup sour cream, ¼ tsp salt, ¼ tsp pepper, ¾ cup shredded sharp cheddar, sliced scallions, and the crisp bacon. Mash and stir until just combined.

   Time: PT10M

7. Fill Potato Shells

   Spoon roughly ¾ cup of filling into each potato shell, mounding slightly but leaving space at the top.

   Time: PT5M

8. Create Butter Nooks

   Use the fork tines to rough up the interior edges of each shell, then brush with 1 Tbsp melted butter to create crevices for extra flavor.

   Time: PT3M

9. Final Bake

   Brush the skillet with the remaining 1 Tbsp melted butter, place the filled potatoes back in the skillet, and bake at 400°F for 20‑23 minutes until the filling is hot and the tops are golden brown.

   Time: PT22M

   Temperature: 400°F

10. Cool and Serve

    Remove potatoes from the oven, let them rest 10 minutes, then serve hot.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

35 g

Fat

25 g

Fiber

3 g