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Twice Baked Potatoes

Twice Baked Potatoes
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5 from 1 review

Twice Baked Potatoes have two types of potato, two types of cheese, plus butter, bacon and scallions means fantastic flavor in every bite!

Ingredients

Scale

2 large Russet potatoes (12-16 ounce in weight with no visible green skin)

1 small sweet potato (about 8-ounces in weight)

1/2 pound bacon, divided

1 small bunch scallions (after chopping, about 3/4 cup)

1/4 cup mascarpone cheese

3 tablespoons butter, softened

1 cup sharp yellow cheddar cheese, shredded on large holes of box grater

1 teaspoon kosher salt

1/2 teaspoon white pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line a sheet tray with foil then put a rack over the foil.
  3. Place the two Russet and one sweet potato on the prepared pan and bake in the center of the oven for 30 minutes.
  4. Turn each potato over and prick each with a fork.
  5. Bake for 30-45 minutes more or until all are tender when gently squeezed.
  6. While potatoes are baking, cook the bacon to crisp then chop into small pieces. Separate into two piles and set aside.
  7. Chop the scallions and save a few tablespoons of the green tops for garnish.
  8. In a medium bowl, mix mascarpone cheese, butter, cheddar, salt, pepper, half the bacon and the chopped scallions. Set aside.
  9. Once the potatoes are done, with a sharp knife cut each Russet in half horizontally from one end to the other.
  10. While hot, scoop out the flesh into a large bowl, leaving enough of the skin intact to hold its shape. Place the skins cut side up back onto the sheet tray with rack.
  11. Scoop all of the sweet potato out and add that to the large bowl with the Russet flesh.
  12. Use a potato masher and coarsely mash the two potatoes together.
  13. Add the filling ingredients to the potatoes and stir with a firm rubber spatula.
  14. Place a large star-tip into a 16-ounce pastry bag and fill with half the filling.
  15. Squeeze this filling into the base of all four potato shells. Refill the bag then go back over each potato, this time making a decorative top by zig-zagging the filling over each one.
  16. Place the stuffed potatoes back into the oven and bake for 20-30 minutes until the filling is hot and the tops have started to brown.
  17. Sprinkle on the reserved bacon and scallions and serve.

Find it online: https://www.afamilyfeast.com/twice-baked-potatoes/