Loaded Twice-Baked Potatoes

Instructions

1. Bake the potatoes. Heat oven to 400°F. Scrub and dry potatoes, poke each a few times with a fork, rub with olive oil, and sprinkle with some of the salt. Bake directly on the rack or on a sheet pan for 50–60 minutes, until fork-tender.
2. Cook the bacon. While potatoes bake, cook bacon until crisp. Drain and chop.
3. Hollow out the potatoes. Cool potatoes 5–10 minutes until safe to handle. Slice each lengthwise and scoop flesh into a bowl, leaving about 1/4 inch inside each shell.
4. Make the filling. Mash potato flesh with butter, sour cream, garlic powder, onion powder, black pepper, and remaining salt. Stir in bacon, chives, and cheddar (if using). Taste and adjust seasoning.
5. Refill the skins. Spoon filling into shells, mounding slightly on top.
6. Bake again. Place stuffed potatoes on a baking sheet. Add extra cheese or melted butter on top if desired. Bake at 400°F for 15–20 minutes, until hot and lightly golden.
7. Finish and serve. Top with extra chives, extra bacon, sour cream, or black pepper.

Notes

For a smoother filling, mash thoroughly or use a hand mixer for a few seconds. For a chunkier, rustic texture, mash lightly and fold ingredients together.