Overstuffed Twice-Baked Potatoes

Name: Overstuffed Twice-Baked Potatoes
Total time: 95 min
Ingredients: 5 large Idaho baking potatoes (about 1 pound each); 1 tablespoon olive oil; 1 3/4 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground white pepper, divided; 4 ounces bacon, chopped; 2 cups shredded sharp cheddar cheese (8 ounces), divided; 1 cup sour cream; 4 tablespoons unsalted butter, at room temperature; 2 tablespoons snipped chives

5.0

(3,187)

7 Reviews

These twice-baked potatoes are so large and filling that some of Emeril Lagasse's customers have ordered them as an entrée. Lagasse calls them overstuffed because he adds an extra baked potato to the stuffing mixture. Feel free to scale them down by baking and mashing only four (instead of the five used here), or use smaller potatoes.

By

Emeril Lagasse

Updated on April 13, 2022

Active Time:

20 mins

Total Time:

1 hrs 35 mins

Yield:

4 servings

Ingredients

5 large Idaho baking potatoes (about 1 pound each)
1 tablespoon olive oil
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground white pepper, divided
4 ounces bacon, chopped
2 cups shredded sharp cheddar cheese (8 ounces), divided
1 cup sour cream
4 tablespoons unsalted butter, at room temperature
2 tablespoons snipped chives

Directions

Preheat the oven to 400°F. Line a large baking sheet with aluminum foil.
Rub the potatoes with olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
Meanwhile, cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter lengthwise from each of the remaining 4 potatoes and, using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons salt and 1/4 teaspoon plus 1/8 teaspoon pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese, and bake until hot and the cheese is melted, about 15 minutes. Serve hot.

William F. Dickey II