1/4cupshredded cheddar cheese plus a little for topping
1/4teaspoonseasoning saltI used Lowry's
1-2stripsbacon8 Tbsp or 4 strips, optional
1green onionsOne per potato - optional
anything else you wantoptional
Preheat oven to 400° degrees convection or 425° conventional.
Scrub russet potato(es).
Coat with some oil lightly.
Bake until well done. About 1 hour or more.
While potatoes are cooking, slice up butter and combine with sour cream, milk, shredded cheddar cheese, seasoning salt (Lowry's or similar), and pepper.
When potato(es) are done, remove from oven and allow to cool just enough not to burn yourself.
Scoop out the potato(es) leaving a small rim of potato in the skins. Mix the scooped potatoes into the butter mixture and mash together. This does not need to be smooth.
You may add optional bacon, green onion or other things here if you want. If refrigerating or freezing, I suggest skipping the onion.
Bake at 375 for about 20 minutes until hot and browning some.
This is only for mature Russet potatoes.
The recipe is for 1 potato which makes two servings. You can easily adjust the ingredients for larger amount in this recipe card by changing the number of servings.
I find half of a potato is a good serving.
The milk, sour cream, and cheese are basic. So is the green onion usually, but I would skip it if refregerating or freezing.
Good sealed tightly in the refrigerator for 3-4 days and frozen for 2-3 months. So make them ahead.
You can cook a still frozen twice baked potato. Instructions are in the post. But generally, you would though first.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.