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Twice Baked Potatoes
Yield: 4 servings 1x
Prep: 30 minsCook: 90 minsTotal: 2 hours
Scale:
Ingredients
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
- Preheat oven to 400 degrees F.
- Line a sheet tray with foil then put a rack over the foil.
- Place the two Russet and one sweet potato on the prepared pan and bake in the center of the oven for 30 minutes.
- Turn each potato over and prick each with a fork.
- Bake for 30-45 minutes more or until all are tender when gently squeezed.
- While potatoes are baking, cook the bacon to crisp then chop into small pieces. Separate into two piles and set aside.
- Chop the scallions and save a few tablespoons of the green tops for garnish.
- In a medium bowl, mix mascarpone cheese, butter, cheddar, salt, pepper, half the bacon and the chopped scallions. Set aside.
- Once the potatoes are done, with a sharp knife cut each Russet in half horizontally from one end to the other.
- 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.
- Scoop all of the sweet potato out and add that to the large bowl with the Russet flesh.
- Use a potato masher and coarsely mash the two potatoes together.
- Add the filling ingredients to the potatoes and stir with a firm rubber spatula.
- Place a large star-tip into a 16-ounce pastry bag and fill with half the filling.
- 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.
- 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.
- Sprinkle on the reserved bacon and scallions and serve.
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