准备

• Position a rack in the center of the oven and heat the oven to 350°F. Set the potatoes directly on the oven rack and bake until tender all the way through, 1 hour to 1 hour and 15 minutes. Transfer the potatoes to a work surface and let them cool for 10 to 15 minutes.
• 检查每个土豆，看看是否有一种方法可以使它减半，以给您两个浅的半宽而不是更窄的土豆。用一把大厨师的刀，将每个土豆切成一半，切干净（不锯），以免撕裂皮肤。使用洗碗剂或烤箱手套来保护您的手免受热量的侵害，一只手握住一半的马铃薯，然后用勺子轻轻oop露肉，使贝壳厚1/4至1/8英寸厚。重复剩下的半份。将所有果肉都通过土豆磨碎或用土豆捣碎器捣碎；将其转移到搅拌碗中。
• With a wooden spoon, stir 3 Tbs. of the butter, the crème fraîche, half-and-half, cheeses, bacon, salt, pepper to taste, and chives or scallions, if using, into the mashed potato flesh. Scoop the filling into the potato skins, compacting it lightly. For a rough-textured surface, mark it with the tines of a fork. Top each with bits of the remaining 1/2 Tbs. butter..
• Heat the oven to 400°F. Arrange the potatoes on a baking sheet or in a large baking dish. Bake until heated through and beginning to brown in spots on top, 25 to 30 minutes (or 35 to 40 minutes if made ahead and refrigerated). Let sit for about 10 minutes before serving.

Make Ahead Tips

A main virtue of twice-baked potatoes is that you can make them ahead and reheat to serve—a real boon for entertaining. Once you’ve filled the potatoes, transfer them to a baking dish, cover tightly with plastic, and refrigerate for several hours or overnight. They can go directly from the refrigerator to the oven (obviously, remove the plastic wrap first). Once the potatoes are baked, they can sit for 10 to 15 min. before serving.