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∙ 25 ∙
2 large Russet potatoes
1 tbsp olive oil
2 slices bacon, chopped
2 tbsp chives, chopped
¼ cup sour cream or Greek yogurt
1 cup of shredded cheddar cheese
salt and coarse black pepper
Twice Baked
Potatoes
1. Preheat the oven to 400ºF. Using a vegetable brush, scrub the potatoes clean under running water.
Poke each potato several times with a fork to vent. Rub them with a little olive oil. Place directly on the
middle or top rack of the oven.
2. Bake for 1 hour and 15 minutes, or until the potatoes are cooked through so that they give a little when
pressed. If you are short on time, you may bake the potatoes in the microwave (10 minutes on high
heat for 2 potatoes).
3. Place a small non-stick fry pan over medium-high heat. Cook chopped bacon until crispy and slightly
brown. Transfer bacon bits to a paper plate to drain off excess fat.
4. Turn on broiler to high. Cut baked and slightly cooled potatoes in half and scoop out the cooked
potato into the Mixing Bowl. Set potato skins aside. Add the sour cream (or Greek Yogurt), cheddar
cheese, bacon, chives, salt, and pepper. Mix until smooth. For a smoother texture you may add more
sour cream.
5. Stuff the hollowed-out potato skins with the mixture and place on a cookie sheet. Sprinkle a little
cheese on top. Brown the potatoes under the broiler for 3 to 5 minutes.
6. Garnish with sour cream, chives and top with bacon if desired.
Ingredients:
Directions:
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