Twice-Baked Potatoes
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish.
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Cooking tools:
- Piping bag
- Cooling rack
- Oven
- Baking sheet
- Grater
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Measuring spoon
- Measuring cup
- Pepper mill
Ingredients
- 4 russet potatoes (about 2 1/2 lb.), scrubbed
- 1 cup grated aged cheddar cheese
- 1 cup grated Gruyere cheese
- 1⁄2 cup sour cream
- 4 tbsp. unsalted butter, softened
- 2 tbsp. finely chopped chives
- 1 tbsp. finely chopped parsley
- 1⁄4 tsp. Tabasco hot sauce
- 1⁄4 tsp. Worcestershire sauce
- 8 slices cooked bacon, cut into 1/4" strips
- Kosher salt
- freshly ground black pepper
- 1⁄4 tsp. paprika
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