Twice-Baked Potatoes


  • 1 large russett potato, scrubbed clean
  • 1 tbsp of olive oil
  • Salt and Pepper
  • 1 small dollop of butter
  • Splash of milk
  • 1 tbsp sour cream
  • 1 handful of cheddar, grated and divided
  • 1 strip of bacon, cooked and chopped
  • 1 tbsp jalapeno, diced


  1. Preheat oven to 425ºF.
  2. Using a fork, puncture several holes all over the potato and place on a baking sheet and rub with olive oil and top with salt and pepper.
  3. Bake for 50 minutes to an hour, until a fork easily enters.
  4. While the potato is cooling, cook up the bacon in a small skillet, until crispy.
  5. When the potatoes are slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts and into a small bowl.
  6. Add the butter, milk and sour cream and mash until nice and creamy.
  7. Fold in the cheddar and jalapeno.
  8. Add salt and pepper to taste.
  9. Add the mixture to the potato skin, top with a small handful of cheddar and chopped bacon.
  10. Place in the oven for another 10 minutes, or until cheese is melted.