Twice-Baked Loaded Potatoes

• russet potato2
• olive oil2 teaspoon
• sour cream½ cup
• unsalted butter2 tablespoon
• kosher salt1 teaspoon
• freshly ground black pepper½ teaspoon
• shredded cheddar cheese1 cup
• scallions½ cup
• bacon2 strip

Instructions

1. 1

   Preheat the oven to 400˚F (200˚C).

2. 2

   Rub each potato with 1 teaspoon of oil, and prick the top with a fork.

3. 3

   Place the potatoes on a rimmed baking sheet and bake for 1 hour.

4. 4

   Transfer potatoes to a cutting board, and cut in half.

5. 5

   Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl.

6. 6

   Reserve the skins.

7. 7

   Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.

8. 8

   Use a spoon to transfer the potato mixture back into the scooped out potato skins.

9. 9

   Bake for 10 minutes.

10. 10

    Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.

11. 11

    Top with sour cream, bacon, and the remaining scallions.

12. 12

    Enjoy!