Twice-Baked Potatoes with Pepper Jack Cheese and Bacon
By America's Test KitchenPublished on March 11, 2013
Time
2¼ hours
Yield
Serves 6 to 8
Ingredients
Before You Begin
Yukon gold potatoes, though slightly more moist than our ideal, gave our twice-baked potatoes a buttery flavor and mouthfeel that everyone liked, so we recommend them as a substitution for the russets.
Instructions
- Adjust oven rack to upper middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.
- Fry bacon in medium skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon to paper towel-lined plate to drain; set aside.
- Following illustration below, using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch to 1/4-inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including bacon and pepper to taste, until well combined.
- Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding slightly at the center, and return to oven. Broil until spotty brown and crisp on top, 10 to 15 minutes. Allow to cool for 10 minutes. Serve warm.
Time
2¼ hoursYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We had a head start on our twice-baked potato recipe, having already developed a recipe for the Best Baked Potato. Starting there, we let the baked potatoes cool slightly before slicing them open and removing the flesh. We found that we could keep the skins from turning soggy and flabby by keeping them in the oven while making the filling. And for the filling we found it best to combine the potato with a tangy dairy ingredient like sour cream or yogurt, a small amount of butter, and ingredients with strong flavors like cheddar cheese, bacon, or chipotle peppers. For a perfect finish, we placed the filled potatoes under the broiler, where they turned brown and crisp.
Before You Begin
Yukon gold potatoes, though slightly more moist than our ideal, gave our twice-baked potatoes a buttery flavor and mouthfeel that everyone liked, so we recommend them as a substitution for the russets.
Instructions
- Adjust oven rack to upper middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.
- Fry bacon in medium skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon to paper towel-lined plate to drain; set aside.
- Following illustration below, using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch to 1/4-inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including bacon and pepper to taste, until well combined.
- Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding slightly at the center, and return to oven. Broil until spotty brown and crisp on top, 10 to 15 minutes. Allow to cool for 10 minutes. Serve warm.
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