How to Make Twice Baked Potatoes
If you love baked potatoes, then twice-baked potatoes will seem twice as delicious. Finish these babies on the grill, pile them with lots of toppings, and you have more of a meal than a side dish. Prepare these potatoes for your next gathering and guests will go back for seconds. These make the perfect game day snacks and are popular during any season.
• 4 medium-sized baking potatoes, cleaned
• 8 ounces extra-sharp cheddar cheese, shredded and divided
• 4 ounces cream cheese at room temperature
• ½ cup sour cream
• 4 slices of bacon, cooked and crumbled
• 4 tablespoons melted butter
• 3 tablespoons chives, minced finely
Step 1: Move oven rack into middle position and preheat oven to 375 degrees Fahrenheit. Use a fork to poke several holes in the skin of each potato.
Step 2: Place the potatoes directly on the middle rack in the oven. Bake for approximately 1 hour or until the skin begins crisping and the insides are soft. While potatoes are cooking, preheat the grill to 375 degrees Fahrenheit. When potatoes are baked, remove them from the oven.
Step 3: Let the potatoes cool and then slice off the upper third of each one. Scoop the insides out into a medium-sized bowl, letting ¼-inch of flesh remain.
Step 4: Add the sour cream and cream cheese to the bowl and use a hand mixer to beat until ingredients are combined thoroughly and the mixture appears fluffy. This should take approximately 30 seconds.
Step 5: Reserve ¼ cup of cheddar cheese and fold the rest into the mixture, adding the chives and bacon. Add salt to taste.
Step 6: Brush melted butter onto the potato skins. Add the potato mixture to fill each hollowed skin. Add the reserved cheese to the top of each opening.
Step 7: Put potatoes on the grill rack and grill over direct heat for 7 to 10 minutes until the insides are warmed through, the cheese bubbles, and the skins crack. Remove potatoes from the grill and allow them to cool for 3 minutes prior to serving.