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Twice-Baked Potatoes with Scallions & Bacon

Source of Recipe


Chef Harry Schwartz






List of Ingredients



• 4 large baking potatoes
  
• 3 Tbsp butter
  
• 1/2 cup sour cream
  
• 1 bunch scallions (including greens), trimmed and chopped
  
• 6 strips bacon, fried crisp, drained and crumbled
  
• 3 eggs, slightly beaten
  
• Salt and pepper to taste
  
• 1/3 cup grated Cheddar cheese
  






Instructions



1. Place butter in medium-sized heatproof mixing bowl. Pierce potatoes with fork a few times and bake in preheated 325º F oven until soft, about 90 minutes.
   
   
2. Remove potatoes to rack and, handling carefully as they will be very hot, slice off top (of the length of potato) to remove about top one-fourth of each potato. Scoop hot potato flesh from each potato and each top onto butter in mixing bowl, being careful to keep shell of potato intact. Using electric beaters or large fork, whip potatoes with butter and sour cream until smooth. Mix in scallions and bacon, and then whip in eggs until mixture is light and fluffy. Season with salt and pepper.
   
   
3. Divide mixture among shells. Sprinkle cheese over each. Bake in preheated 350º F oven until tops are browned, about 20 to 30 minutes.
   
   Makes 4 servings.