Bacon & Cheddar Twice Baked Potatoes
russet, about 1/2 pound (8 ounces) each
scallions, spring or green onions
salt and black pepper
Place the oven rack to upper middle position and preheat to 400℉ (200℃).
Scrub the potatoes, pat them dry with paper towel or clean kitchen towel, and rub the skin all lover with olive oil.
Bake the potatoes until the skin is very brown and crispy and a wooden stick can go through the skin easily, 55 to 65 minutes.
Meanwhile cut the bacon crosswise into ¼ inch strips.
Cook in a small skillet over medium heat until crisp. about 6 minutes.
Place cooked bacon on top of paper towels to drain excess fat. Set aside.
Once the potatoes are cooked, use an oven mitt to touch the hot potatoes, place the potatoes long side down, cut the potatoes into the half lengthwise from the narrowed side.
Scoop the flesh into a bowl with a dinner spoon, only about ¼ inch thick flesh is attached to the potato shell.
Place the now-empty potato shells on the same baking sheet, put it back to the oven, continue cooking the shells for 8 to 12 minutes, until the shells become a bit crispy and dry.
While the shells are in the oven, mash the potato flesh with potato masher or the back of a fork until very smooth.
Add the bacon bits, cheddar cheese, sour cream, butter milk, and scallions, stir until well mixed.
Season to taste with salt and black pepper.
When the shells are done in the oven, remove them from the oven, then switch the oven to broil.
Spoon the potato mixture into the shells that are hold by your kitchen mitt, piling up the center a little bit higher.
Broil in the oven until crisp on top, and brown at the spots, about 10 minutes.
Remove from the oven and let cool for another 8 to 10 minutes before serving.