There is no worthier cause for burning your tongue than biting into a twice-baked potato. They’re a bit of a hassle to make, but the payoff is delicious, and makes great leftovers. They can be seasoned any way you like–this is for a bacon jalapeño version.
6-7 medium russet potatoes
3 strips cooked bacon, chopped very fine
3 Tbsp. butter
3/4 block cheddar cheese, grated and divided
1 egg
1-2 jalapeños, seeded and diced fine
3 green onions, chopped fine
2 tsp. salt
1 tsp. black pepper
Heat oven to 400.
Wash potatoes thoroughly and prick with a fork. Bake potatoes for 40-50 minutes, or until they are tender inside.While they are still hot, cut them in half, and scoop out the insides into a bowl (hold them with a hotpad). Place the skins on a greased baking sheet.
Mash the potato well, and add in the remaining ingredients (reserving 1/3 of the cheese for garnish), and mix well. Plop the mashed potato filling back into the skins, smooth down, and sprinkle with the remaining cheese.
Return to the oven for 15 minutes, then broil for 5 minutes or until the cheese is bubbly and browned. Careful, they’re hot!