A delightful twist on the classic twice-baked potatoes, featuring a creamy and flavorful filling with a touch of crispy bacon and green onions.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Wash and dry the potatoes, then prick them with a fork.
Pricking the potatoes prevents them from bursting during baking.
Bake the potatoes directly on the oven rack for about 50 minutes or until tender.
Place a baking sheet on the rack below to catch any drips.
While the potatoes bake, cook the bacon in a skillet until crispy, then crumble it.
Cook the bacon over medium heat for even crispiness.
Once the potatoes are baked, let them cool slightly, then cut off the top third lengthwise.
Use a sharp knife for clean cuts.
Scoop out the potato flesh into a mixing bowl, leaving a thin shell.
Be gentle to avoid tearing the potato shells.
Mash the potato flesh with butter, milk, salt, and pepper until smooth.
Adjust the milk quantity for your desired consistency.
Mix in the cheddar cheese, crumbled bacon, and chopped green onions.
Reserve some cheese and bacon for topping.
Spoon the mixture back into the potato shells, mounding slightly.
Use a piping bag for a neater presentation.
Place the filled potatoes on a baking sheet and bake at 375°F (190°C) for 20 minutes.
Bake until the tops are golden and bubbly.
Garnish with additional green onions before serving.
Serve immediately for the best texture and flavor.
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