Serves 8 to 10
This take on twice-baked potatoes is perfect for feeding a group - the crispy potato skins on top turn this into an irresistible and modern update on a Thanksgiving classic, mashed potatoes. There is a reason why the Spanish pair their potato croquettes with Spanish wine…the combination of the creaminess of the potato and melted cheese soften the tannins in the Red Blend but are complemented perfectly with the bacon topping.
- 6 medium russet potatoes (about 3 1/4 lb.)
- 2 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 ounces cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature, plus more for pan
- 2 cups shredded cheddar
- 1 cup sour cream
- ¼ cup whole milk
- ¾ teaspoon garlic powder
- 6 scallions, sliced
- ½ cup chopped fresh cilantro leaves
- 8 slices cooked bacon, crumbled
- Preheat oven to 400 degrees with racks in the upper- and lower-third positions. Bake potatoes directly on racks until tender, 1 hour. Remove and let cool slightly; when cool enough to handle, cut in half and scoop out flesh into a large bowl. Place potato skins on a work surface.
- Slice skins into thin strips and toss with oil on a rimmed baking sheet. Season skins with salt and pepper.
- Mash the cream cheese and butter into the warm potato until melted and combined. Season generously with salt and pepper. Stir in the cheddar, sour cream, milk, ½ of the sliced scallion, and the garlic powder. Scrape potato mixture into an 8-by-8 inch baking dish. Use a spatula to even out and swoop top.
- Bake casserole on top rack and potato skins on bottom rack, until casserole is light golden on top and skins are crisp, about 20 minutes. Let cool 10 minutes.
- Top casserole with some of the crispy skins, remaining scallion, cilantro, and bacon. Serve with remaining toppings on the side.