Indiana Kitchen Bacon-Cheddar Twice-Baked Potatoes
Things just got real with these creamy, cheesy, crunchy twice-baked potatoes!
- 4 Large Russet potatoes
- 10 Oz. Indiana Kitchen bacon diced 8 strips Natural Hardwood Smoked or 6 strips Thick Cut
- 1 Large yellow onion diced
- 2 garlic cloves minced
- 1/2 cup sour cream
- 1 cup Sharp cheddar cheese shredded
- coarse kosher salt
- Freshly ground black pepper
- olive oil
Servings: Potato halves
- Heat the oven to 425°F. Line a baking sheet with aluminum foil.
- Scrub the potatoes clean, rub them will olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them a little ways apart on the baking sheet. Bake for 50-60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
- While the potatoes are baking, begin preparing the filling. Warm a skillet over medium heat and cook the bacon until most of the fat has rendered and the bacon has crisped to your liking. Remove the bacon bits with a slotted spoon and drain on paper towels.
- Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onions are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds. Remove from heat.
- When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave a quarter inch or so of potato next to the skin. Mash the potatoes with the onions, garlic, bacon, sour cream, and about 3/4 cup of the cheddar cheese. Give it a taste, and add more salt and pepper as you see fit.
- Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the tops with the remaining 1/4 cup of cheddar cheese. At this point, the potatoes can be baked right away, or refrigerated and baked later.
- Bake for another 15-20 minutes, until the cheese has melted and the peaks of the mashed potatoes are crispy. Potatoes that were refrigerated may take a little longer. Serve straight off the baking sheet while still hot and bubbly. Leftovers will keep for up to a week.