Stuffed Twice Baked Potatoes

These creamy, cheesy spuds are big in flavor and in size.

Ingredients

6          medium russet potatoes, scrubbed

1          tablespoon olive oil

¼         cup whole milk or heavy cream

4          tablespoons unsalted butter

¼         cup crème fraîche, at room temperature

½         cup shredded sharp Cheddar

½         teaspoon kosher salt

½         teaspoon freshly ground black pepper

2          slices bacon, cooked and crumbled

2          tablespoons chopped chives 


Nutritional information

Nutritional information per potato:
Calories 326 (42% from fat) • carb. 40g • pro. 8g • fat 15g • sat. fat 9g
• chol. 38mg • sod. 292mg • calc. 105mg • fiber 3g 

Instructions

1. With the tines of a fork, evenly prick each potato all over, about 8 times. Divide the oil evenly over the potatoes and rub well into the skins. Adjust the rack to position 2 and place the potatoes directly on the oven rack. Select Bake at 400˚F for 45 minutes. Press Speed Convection, then Start, to begin baking.

2. Remove the potatoes from the oven and set aside until cool enough to handle. Slice off the top quarter of each potato and discard. Scoop out the cooked flesh, leaving an 1⁄8-inch border, into a large bowl.

3. Heat the milk and butter in a small saucepan over low heat until warmed through and the butter has melted.  Add the warmed butter and milk to the potato flesh. Using a potato masher, combine until smooth. Add the remaining ingredients and continue to mash until evenly distributed. Adjust seasoning to taste.

4. Line the baking pan with foil. 

5. Divide the potato mixture evenly among the shells until filled ½- to ¾-inch above the top of the potato, being sure to really pack the filling into each potato, as there should be no filling left over. Arrange the potatoes on the prepared tray and put in the oven with the rack in the same position. Select Bake at 350˚F for 25 minutes. Press Speed Convection, then Start to begin baking. Begin checking potatoes at 20 minutes to be sure they do not darken too much.