This is How You Make a Twice-Baked Potato | Chef Jean-Pierre

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers fat content while maintaining flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat while ham offers a similar flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while maintaining creaminess.

Preheat the oven to 375°F.

Rub the potatoes with plenty of olive oil and sprinkle with floracella salt.

Place the potatoes on a baking sheet and bake for about 1.5 hours, or until a toothpick goes in with no resistance.

Remove the potatoes from the oven and let them cool slightly.

Cut the potatoes in half lengthwise, leaving a little bit of the top on each half.

Scoop out the insides of the potatoes using a melon baller or a small paring knife, being careful to leave the skins intact.

In a frying pan, cook the bacon slowly over low heat until crispy, then remove and drain on paper towels.

In the same pan, sauté chopped onion until golden brown, then add mushrooms, salt, and pepper, cooking until softened.

Mix the potato insides with the sautéed onion and mushrooms, then fill the potato skins with this mixture.

Top each potato with the crispy bacon bits and fresh chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens