Twice Baked Potatoes

Recipe View Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View Use a fork to pierce the potato skins several times. This allows steam to escape and prevents explosions in the oven.

Recipe View Bake the potatoes directly on the oven rack, unwrapped, for about 1 hour, or until they are easily pierced with a fork and feel soft when squeezed gently. (60 minutes)

Recipe View While the potatoes are baking, cook the bacon in a large, deep skillet over medium-high heat until crispy. (10 minutes)

Recipe View Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon fat in the skillet. Once cooled, crumble the bacon.

Recipe View Melt the butter in the same skillet with the reserved bacon fat over medium-low heat. (2 minutes)

Recipe View Add the chopped onion and mushrooms. Cook slowly, stirring occasionally, until the onions are translucent and softened, about 8-10 minutes. (10 minutes)

Recipe View Stir in the crushed red pepper, garlic powder, black pepper, chives, and salt. Cook for another minute until fragrant.

Recipe View Carefully slice open the baked potatoes lengthwise. (2 minutes)

Recipe View Keeping the skins intact, scoop out the insides of the potatoes into a medium bowl. Be careful not to tear the skins.

Recipe View Add the onion and mushroom mixture to the bowl with the potato pulp. Stir in the sour cream and half of the shredded Cheddar cheese. Mix until all ingredients are well combined and creamy.

Recipe View Using a large spoon or piping bag, fill the potato skins generously with the potato mixture. (5 minutes)

Recipe View Top the filled potatoes with the dry bread crumbs (if using), the remaining shredded Cheddar cheese, and the crumbled bacon.

Recipe View Return the potatoes to the preheated oven and continue baking for about 15 minutes, or until the cheese is melted, bubbly, and lightly browned, and the filling is heated through. (15 minutes)

Recipe View Remove from the oven and let cool slightly before serving. Garnish with extra chives or a dollop of sour cream, if desired.