You really need to try these twice baked potatoes to understand how truly decadent and delicious they are. They are oozing with melted cheddar cheese and stuffed with sour cream, bacon and scallions. They are satisfying enough to be a complete meal or can be used as a side dish for hearty fare, such as strip steaks.
Ingredients for 4 Side dishes or 2 main dish servings
2 large russet potatoes
2 strips of bacon
2 tablespoons of salted butter, cut into cubes and at room temperature
1/2 cup of full-fat sour cream
1/4 cup of whole milk
1 scallion, sliced thin
1/2 cup of shredded cheddar cheese
Heat your toaster oven to 400 degrees F. Make sure the potatoes are clean and very dry. Place them directly on your middle toaster oven rack (do not use a baking pan.) Bake the potatoes for 30 minutes, then remove carefully with oven mitts or gloves. Pierce both potatoes several times with a fork. Return the potatoes to the oven for an additional 30 minutes.
While the potatoes are cooking, chop the bacon slices and sautee them in a heavy bottomed skillet over medium heat until fully cooked. Remove half of the bacon and set aside for topping the potatoes. Leave the other half with the bacon drippings.
When the hour has passed, make sure the potatoes are soft before removing them from the toaster oven. Lower the toaster oven temperature to 350 degrees F. Split each potato in half lengthwise. Use a spoon to carefully scoop out most of the potato, making sure you leave enough attached to the skins to leave a stable structure for filling.
Add the butter, sour cream and milk to the potatoes you have scooped out. Mash until smooth. Add the scallions, the half of the bacon with the drippings and 1/2 of the cheddar cheese. Stir gently to combine.
Fill the hollowed potato skins with the mashed potato mixture. Top the filled potatoes with the remaining cheddar cheese and bacon bits. Bake in your toaster oven for 25 minutes. Let the twice baked potatoes cool for 5 to 10 minutes before serving.
You can prepare these potatoes the day before and leave the final baking for right before serving. Just up the baking time to 35 minutes if the potatoes are cold.