Russet or Idaho is the best type of potato to use because they have a flaky texture when cooked. The starchy centers effortlessly absorb the butter, milk, and sour cream, creating a smooth, yet light filling. For this recipe, I use larger sized potatoes, 12 to 14 ounces which make generous dinner portions. For appetizers, smaller sizes, about 5 to 8 ounces in size can be used.
Tips for baking potatoes
. Wash and dry them well
. Pierce them several times with a fork
. Brush with olive oil
. Season with kosher salt.
. Bake on a wire rack to ensure even cooking.
. Cook to an internal temperature of between 200 to 210ºF (93 to 99ºC)
Prepare the potato skins
To create sturdy potato skin boats, use a spoon to carefully remove the potato flesh, leaving about ¼-inch thick rim around the edges. Place them cut-side up on a wire rack set on a baking sheet. Bake for 10 minutes to dry them out slightly before adding the filling.
Make crispy bacon bits
A quick way to make crispy bacon on the stove-top is to cut them into thin strips then fry them in the pan. I use thick-cut bacon so it holds its shape better and is less brittle once cooked. Always start the bacon in a cold pan then turn the heat up to medium. This prevents it from burning too quickly on the surface before the bacon is cooked through.
Mash with butter first
My mom loved this dessert so much, I had to hide the pan from her to keep her from having a third slice!
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