Twice Baked Potatoes

This recipe is based on Twice Baked Potatoes from Carlsbad Cravings

Potatoes

• 4 medium size Russet potatoes scrubbed and dried very well
• 1 tablespoon olive oil
• salt and fresh ground pepper to taste

Filling

• 4 Tbsp butter, melted
• 1/3 cup warm milk
• 1/2 cup sour cream or Greek yogurt (or mix them together)
• 1/2 teaspoon garlic powder
• 1/4 tsp EACH paprika, dried dill weed, pepper
• Pinch – ⅛ teaspoon cayenne pepper
• 1/4 cup chopped green onions
• 1 shallot, minced
• 1 1/2 cups freshly grated mix of extra old cheddar and Gruyere (or whatever cheese you like)
• 4-6 oz. guanciale or bacon (5-6 strips) cooked and chopped, divided
• salt to taste. If you are using guanciale salt sparringly because it’s super salty and the shallots have been sautéed in the guanciale fat.

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil (don’t use parchment paper or skins won’t crisp up).
2. Add potatoes to foil and prick each one a few times with a fork. Brush potatoes all over with olive oil. Sprinkle tops with half of salt and pepper, rub to evenly distribute, flip and repeat.
3. Bake potatoes at 400 degrees F for 45-60 minutes OR until fork tender (larger potatoes may take 75 minutes), turning the potatoes once or twice during baking.
4. While the potatoes are baking, chop and slowly sauté the guanciale. Remove from pan and set aside.
5. In the same pan sauté the shallots until translucent. Remove from pan and set aside.
6. Once potatoes are done cool 5-10 minutes (do not turn off oven). When cool enough to handle, slice each potato in half lengthwise leaving about 2/3rds of on the bottom. Scoop out most of the inside of the potato bottoms and tops. Leave 1/4” around the top edges, bottom, and sides so the skin doesn’t tear.
7. Transfer potato shells back to the baking sheet and bake at 400 degrees F for 10 minutes (so skins crisp up).
8. Meanwhile, add scooped out potato filling to a large bowl along with butter, sour cream and seasonings. Add the milk a little at a time. Mash until smooth. Don’t over mix.
9. While mixture is still warm, stir in green onions, half of the guanciale, shallots and ¾ cup cheese. Add more milk if needed to reach creamy consistency.
10. Invert the potato tops and put them into the bottoms (gives extra height).  Spoon mashed potatoes back into the potato skins, slightly mounding in the middle. If baking straight away, top with remaining ¾ cup cheese and bake at 400 degrees for approximately 15 minutes or until cheese is melted.
11. Top potatoes with remaining guanciale. Garnish with additional green onions and fresh parsley if desired. Serve with sour cream or Greek yogurt.

How To Make Twice Bake Potatoes Ahead of Time

1. Fill potatoes with filling but do not top with cheese
2. Tightly cover potatoes with foil or store in an airtight container.
3. Refrigerate for up to 5 days.
4. When ready to serve, top potatoes with cheese.
5. Bake potatoes at 350 degrees for 20-25 minutes OR until heated through and cheese has completely melted.

How to Reheat Twice-Baked Potatoes in the OVEN

1. Preheat your oven to 400 degrees F.
2. Place the potatoes on a lightly greased baking sheet.
3. Bake for 20-25 minutes or until completely heated through.