Twice Baked Potato Recipe (With Cheese and Bacon)
This twice baked potato recipe; It is prepared by mashing the insides of oven-baked potatoes with curd, cheddar, parmesan and spices and stuffing them back into their shells. You can get a practical and satisfying presentation by sprinkling crispy bacon on top and baking for a short time. Make sure the potatoes are thoroughly softened and mix the stuffing while it's still hot.
Ingredients
Ingredients
Step-by-Step Method
Bake the potatoes
Preheat the oven to 200°C. Wash the potatoes, dry the skins and pierce them in several places with a fork. Place them on a tray and bake for 55-70 minutes until the shells are very soft.
Prepare the filling
When the potatoes are warm, cut them in half lengthwise. Remove the inside with a spoon, leaving a 0.5 cm margin without tearing the shells. Put the potato you removed into the bowl.
Mix and flavor
Add butter, curd cheese, salt, black pepper and paprika to the potatoes in the bowl. Mash until smooth. Mix the onion, finely chopped celery, cheddar and half the parmesan.
Fill and bake again
Fill the mixture evenly into the potato skins. Sprinkle the remaining cheese and crumbled crispy bacon on top. Bake in the oven at 200°C for 12–15 minutes, until the top is lightly browned.
Prepare to serve
After taking it out of the oven, let it rest for 3-4 minutes. Serve while hot; If you want, you can sprinkle a little more paprika on top.