A delicious and hearty twist on the classic twice-baked potato, perfect for any meal.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Place the potatoes on a baking sheet and bake for about 1 hour, or until tender.
Pierce the potatoes with a fork to check for doneness.
Cut each baked potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a sturdy shell.
Be careful not to break the potato shells.
Mash the potato insides with a potato masher until smooth.
For a creamier texture, you can use a hand mixer.
Mix in the sour cream, shredded cheddar cheese, crispy bacon, chopped green onion, and smoked paprika into the mashed potatoes.
Adjust the seasoning to taste with salt and pepper.
Spoon the mixture back into the potato shells.
Pack the filling tightly for a fuller presentation.
Place the filled potato shells back on the baking sheet and bake for an additional 20 minutes.
For a golden top, broil for the last 2 minutes.
Serve the potatoes warm, garnished with extra green onion if desired.
Serve immediately for the best taste and texture.
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