Twice-Baked Potatoes with Bacon and Cheddar Cheese

Name: Twice-Baked Potatoes with Bacon and Cheddar Cheese
Yield: Serves 4
Ingredients: 4 (8- to 10-ounce), russet potatoes, unpeeled; 1/4 teaspoon, table salt; 4 slices, bacon, cut into ½-inch pieces; 5 tablespoons, unsalted butter, melted, divided; 1/4 cup, sour cream; 1/4 teaspoon, pepper; 3 ounces, sharp cheddar cheese, shredded (¾ cup); 4 , scallions, sliced thin

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Appears in Cook's Country February/March 2020

Side Dishes

Potatoes

The elusive goal: crisp, sturdy skins.

SERVES4

TIME2½ hours

Twice-Baked Potatoes with Bacon and Cheddar Cheese

WHY THIS RECIPE WORKS

We wanted twice-baked potatoes with crisp, well-seasoned skins and loads of rich, boldly flavored potato filling. To get there, we pricked each spud a few times with a fork and then dunked the potatoes in a saltwater solution before baking....

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