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
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