| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon kosher salt
- 6 ounces bacon, chopped fine
- 1/3 cup panko breadcrumbs
- 1/4 cup chopped fresh chives
- 1/4 cup freshly grated Parmesan, plus 2 tablespoons
- 1/4 cup sour cream, at room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon heavy cream, at room temperature
Instructions
- Preheat the oven to 375 degrees F.
- Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
- In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
- In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
- When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 935 |
| Total Fat | 38 g |
| Saturated Fat | 15 g |
| Carbohydrates | 126 g |
| Dietary Fiber | 15 g |
| Sugar | 7 g |
| Protein | 25 g |
| Cholesterol | 65 mg |
| Sodium | 1002 mg |
Reviews
Great recipe!
These look so yummy…i can practically taste the creaminess of the potatoes and the saltiness of the bacon and cheese. Can’t wait to try it!
Works great for baking potatoes as well! Requested for a second appearance and worth the effort!
Excellent!
The best twice baked potatoes I’ve ever had! A little bit of preparation,but totally worth it.
Turned out amazing. I made them tonight for dinner.
Same as dewey2011, perfect!
Delicious! Tried these last night, the whole family loved them! Really good flavor! I didn’t have chives so I substituted green onions and they were really good!
This is probably the best dish to bring to a party. You will be the hit! This is definitely a time consuming recipe, but totally worth it. Give it a try, you won’t be disappointed.
These are amazing! It’s worth the time it takes. Everyone will be raving about them and there won’t be any leftovers. My family and friends always request them. You can make ahead of time.