1. Bake the Potatoes:
1.1. Preheat Oven:
- Preheat your oven to 400°F (200°C).
1.2. Prepare Potatoes:
- Scrub the potatoes under running water to remove any dirt. Pat them dry with a towel. Pierce each potato several times with a fork to allow steam to escape during baking.
1.3. Oil and Season:
- Rub each potato with olive oil and season generously with salt and pepper. This will help create a crispy, flavorful skin.
1.4. Bake:
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the potatoes are tender and can be easily pierced with a fork.
2. Prepare the Filling:
2.1. Cool the Potatoes:
- Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes, or until they are cool enough to handle.
2.2. Scoop Out the Flesh:
- Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch of potato on the skin to help the shells hold their shape.
2.3. Mash the Potato Flesh:
- Place the scooped-out potato flesh in a mixing bowl. Add the butter, sour cream, and milk or heavy cream. Mash until smooth and creamy, or use an electric mixer for a fluffier texture.
2.4. Add Mix-Ins:
- Stir in half of the shredded cheddar cheese, crumbled bacon, the white parts of the green onions, garlic powder (if using), and Parmesan cheese (if using). Season with salt and pepper to taste.
3. Fill and Bake Again:
3.1. Fill the Potato Shells:
- Spoon the potato mixture back into the potato shells, mounding it slightly. Place the filled potato halves on a baking sheet.
3.2. Top with Cheese:
- Sprinkle the remaining shredded cheddar cheese over the filled potatoes.
3.3. Bake Again:
- Return the potatoes to the oven and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly, and the tops are lightly browned.
4. Serve:
4.1. Garnish and Serve:
- Remove the twice-baked potatoes from the oven and garnish with the sliced green parts of the onions, a sprinkle of paprika, and fresh parsley if desired.
4.2. Enjoy:
- Serve hot, either as a side dish or as a main course. These twice-baked potatoes pair well with grilled meats, salads, or as a stand-alone dish.
Variations and Tips:
- Loaded Twice-Baked Potatoes: Add a variety of toppings such as sautéed mushrooms, steamed broccoli, or jalapeños for a loaded version.
- Lighter Version: Substitute Greek yogurt for sour cream and use turkey bacon for a lighter option.
- Make-Ahead: These can be made ahead of time. Prepare them up to the point of the second bake, then refrigerate. When ready to serve, bake them at 375°F (190°C) for 25-30 minutes until heated through.
- Freezing: Twice-baked potatoes can be frozen. After filling and before the second bake, wrap them tightly in foil and freeze. When ready to use, bake from frozen at 375°F (190°C) for 45-50 minutes.
These twice-baked potatoes are creamy, cheesy, and bursting with flavor. They make an excellent addition to any meal and are sure to be a hit with family and friends. Enjoy!