Twice Baked Potatoes are what Thanksgiving dreams are made of. They are the ultimate combination of all your favourite potato fixings mixed together in a simple to prepare, simple to serve, and simple to eat Thanksgiving accompaniment.
No. 1 | Preheat your oven to 400°. Wash and dry the potatoes then pierce them all around the outside with a fork. Place the potatoes on a baking sheet and rub each one with olive oil and salt. Lay the bacon strips out on a cooling rack and place on a baking sheet. Put the potatoes and bacon in the oven, remove the bacon after 15 minutes, or until crispy, and the potatoes after 45 minutes. Poke the potatoes to ensure they are fork tender.
No. 2 | Allow the potatoes to cool for 10-15 minutes. Slice the top third off of each potato, scoop out the inside into a bowl and discard the skin. Halo out the bottoms of the potatoes into the bowl, leaving enough flesh attached to the skin so they hold their shape. Add the chicken stock, sour cream, butter, paprika powder, 1 tsp of salt and ½ tsp black pepper into the bowl of potatoes. Mash together until creamy and well incorporated. Stir in the sliced green onions, all but two tablespoons of finely chopped bacon and 1 cup of Bothwell’s Black Truffle Cheese. Taste, and adjust seasoning to taste.
No. 3 | Spoon or pipe the potatoes back into the shells until just above the top of the opening. Sprinkle with remaining cheese and bacon bits. Bake in the oven for 20 minutes, until cheese is bubbling and beginning to brown.
Although the black truffle definitely brings these potatoes to a grommet level, they are also delicious with any other melty cheese. Monterey jack, cheddar or gouda are all great choices.