Twice-Baked Potatoes Recipe | Valerie Bertinelli
Make this Twice-Baked Potatoes recipe at home with simple steps and standout results. Delicious every single time. Try the recipe tonight.
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Cooking tools:
- Oven
- Fork
- Baking sheet
- Paring knife
- Mixing bowl
- Potato ricer
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Spoon
- Grater
- Plate
Ingredients
- 6 russet potatoes (about 4 1/2 pounds)
- 2 tablespoons canola oil
- 1 1/2 cups milk
- 3 cups grated extra-sharp Cheddar cheese (12 ounces)
- 1 cup sour cream
- 1/4 cup finely chopped scallions (from 4 to 5 scallions), plus more for garnish
- Kosher salt and finely ground black pepper
- 5 slices cooked bacon, roughly chopped (about 1/2 cup)
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