Instructions:
- Bake the Potatoes: Preheat oven to 400°F (200°C). Wash the potatoes thoroughly and prick them several times with a fork. Bake directly on the oven rack for 45-60 minutes, or until they are tender when squeezed.
- Cool Slightly: Remove the baked potatoes from the oven and let them cool slightly until they are easy to handle.
- Cut and Scoop: Carefully cut each potato in half lengthwise. Using a spoon, scoop out the potato flesh, leaving about 1/4 inch of potato attached to the skin to maintain its shape. Place the scooped-out potato flesh in a medium bowl.
- Prepare the Filling: Add the butter, sour cream (or Greek yogurt), shredded cheese, crumbled bacon, chopped green onions (or chives), salt, and pepper to the bowl with the potato flesh. Add any other optional ingredients you desire at this stage.
- Mash the Filling: Mash all the ingredients together until smooth and creamy. You can use a potato masher or a fork. Don’t overmix, as it can make the filling gummy.
- Stuff the Skins: Spoon the mashed potato mixture back into the hollowed-out potato skins, mounding it slightly on top.
- Second Bake: Place the stuffed potato skins on a baking sheet. You can sprinkle a little extra cheese on top if desired. Return to the oven and bake for another 15-20 minutes, or until the filling is heated through and the tops are golden brown and bubbly.
- Garnish and Serve: Remove the twice-baked potatoes from the oven. Garnish with extra chopped green onions or fresh parsley, if desired. Serve hot as a delicious side dish or even a light meal.
Tips and Notes:
