Twice-Baked Potatoes with Bacon and Cheddar

1Preheat oven to 200°C (400°F). Scrub the potatoes clean, pat them dry, and pierce each potato several times with a fork. Rub the skins with olive oil (2 tbsp) and coarse sea salt.

2Place the potatoes directly on the oven rack and bake for 60 to 75 minutes, or until the skins are crisp and the insides are completely tender when squeezed.

3While the potatoes bake, cook the bacon. Dice the bacon and cook in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of the bacon fat.

4Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes, until cool enough to handle. Reduce the oven temperature to 180°C (350°F).

5Carefully slice each potato lengthwise, about 1/4 inch from the top. Using a spoon, scoop out the hot potato flesh into a large mixing bowl, leaving a 1/4-inch thick shell intact. Be careful not to tear the skins.

6To the scooped potato flesh, add the softened butter, sour cream (120 g), milk, reserved bacon fat, 120g of the grated cheddar cheese, 3/4 of the cooked bacon bits, 3/4 of the sliced green onions (4), the 1/2 tsp salt, and black pepper (¼ tsp).

7Mash the mixture until creamy and smooth. Do not overmix, or the potatoes will become gluey. Taste and adjust seasoning if necessary.

8Spoon the potato mixture back into the empty potato skins, mounding the filling high. Place the stuffed potatoes on a baking sheet.

9Sprinkle the tops of the potatoes with the remaining 60g of cheddar cheese and the remaining bacon bits.

10Bake for 15 to 20 minutes, or until the filling is heated through and the cheese is melted and bubbly. If desired, briefly switch to the broiler for the last 1-2 minutes to achieve a golden-brown crust.

11Garnish immediately with the remaining sliced green onions (4) and serve hot.