Serbian Twice Baked Potatoes
Who doesn’t love a twice baked potato, a perfectly portioned personalized potato filled with the comforting flavors and textures of a loaded baked potato? The Serbian version of this comfort food is called Dvostruko Peceni Krompir.
- 4 Rickey Russet potatoes
- 1 tablespoon vegetable oil
- 3 strips of thick-cut bacon
- 2 tablespoons butter
- ¼ cup sour cream, plus more for serving
- 3 ounces shredded cheddar cheese, divided
- ¼ cup chopped fresh parsley, divided
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Salt and pepper to taste
- Preheat oven to 400°F, rub potatoes with oil, pierce three times with the tip of a paring knife, place on a baking sheet, and bake for 40-50 minutes, until easily pierced with a knife.
- Cook the bacon in a skillet over medium heat until crisp, drain, and set aside to cool. Chop or crumble the bacon, reserving a few tablespoons for garnish.
- When the potatoes come out of the oven, carefully cut the top third off each potato, scoop out the insides, and transfer to a mixing bowl. (Save the top third of each potato for making potato skins. See tip.) Add the butter, sour cream, and half of the shredded cheese, and mash until combined and no longer lumpy. Mix in the bacon, half of the parsley, and the salt and pepper.
- Spoon the potato filling back into the potato skins, top with the remaining cheddar cheese and bake for an additional 20 minutes, or until the tops are golden brown.
- Remove from the oven, garnish with the reserved chopped bacon and parsley. Serve immediately with sour cream on the side if desired.
Save the top third of each potato for making potato skins. Brush the inside of each with butter, place skin side down on a baking sheet, and bake in a 350°F oven until crispy. Top each with shredded cheddar or Monterey Jack cheese, return to oven until the cheese has melted, and serve with other desired toppings like bacon, green onions, and sour cream or a drizzle of Ranch-style dressing.