Emulsifier Free Classic Twice-Baked Potatoes
Total time1 hr 55 min
Prep time20 min
Cook time1 hr 25 min
4.6(29)
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Learn more →Ingredients
4 servings
- 2 large russet potatoes (about 10–12 oz each)
- 1 tbsp olive oil
- ½ tsp kosher salt, plus more for seasoning
For the filling
- 3 tbsp unsalted butter
- ⅓ cup sour cream
- ¼ cup whole milk
- 1 cup shredded cheddar cheese, divided
- 3 strips bacon, cooked and crumbled
- 2 tbsp fresh chives, thinly sliced
- ¼ tsp black pepper
- ¼ tsp garlic powder
For serving
- 2 tbsp sour cream, for topping (optional)
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Rub the potatoes all over with olive oil and sprinkle with the 1/2 tsp kosher salt. Place directly on the oven rack with a foil-lined baking sheet on the rack below to catch drips.
- 2
Bake the potatoes for 55–65 minutes, until the skins are crisp and a fork slides into the center with no resistance. Remove from the oven and let rest for 10 minutes, until cool enough to handle.
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