Twice-Baked Potatoes I

• 4 medium russet potatoes
• Vegetable oil to rub on potato skins
• 2 tablespoons butter
• ½ cup milk (or less)
• ½ cup sour cream
• 4 ounces shredded cheddar cheese
• ½ teaspoon salt
• A pinch of ground black pepper
• 1 bell pepper (optional), chopped
• Green onions (optional), chopped
• Bacon (optional), chopped

Ingredients for 6 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 400°F (200°C).

   Oven
2. 2

   Rub potato skins with vegetable oil to ensure crispness.

3. 3

   Bake potatoes for 1 hour until done.

   Oven
4. 4

   Carefully remove potatoes from oven and cool for 10 minutes.

   Oven
5. 5

   Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell.

6. 6

   Mash potato pulp with a fork until smooth.

7. 7

   Add remaining ingredients until well combined. It is better if the mixture is a bit stiff, rather than entirely wet. Adjust the amount of milk accordingly.

8. 8

   Spoon (or pipe) the mixture into the empty potato shells.

9. 9

   If desired, top the potatoes with bell pepper, onions, and/or bacon.

10. 10

    Increase oven setting to broil.

    Oven
11. 11

    Broil potatoes 10 or 15 minutes until spotty brown and crisp.

    Oven