Twice Baked Potatoes Recipe
Large russets are perfect for this flavor packed potato dish. The high temperature bake at the end helps to crisp the skin and melt the ingredients together. When making any baked potatoes I like to throw a couple in that I pull out early, just when a skewer will slide through with some resistance. These I save for the morning and hand-shred into a oiled cast-iron pan over medium heat. This seems to be the perfect amount of cooked starch to make light and fluffy hash browns. Just season with salt and pepper and serve.
- 2 large russet potatoes
- 1 1/2 cup shredded cheddar cheese or blue cheese
- 1/2 cup diced scallions or chives
- 1 cup sour cream, at room temp
- 1/4 cup heavy cream
- 4 Tbsp unsalted butter
- 1 tsp olive oil
- Salt and pepper
- Preheat oven to 350 degrees.
- Poke holes in the skin of the russets with a fork to prevent exploding and place on center rack, cook until soft and a skewer slides easily through, about 30-35 minutes.
- Remove from oven. Turn oven up to 475 degrees.
- Slice potatoes lengthwise and pinch from bottom to open.
- With a large spoon, scoop out potato and place in large bowl, smash with a fork until fluffy.
- Add butter and mix until melted, add sour cream and heavy cream, mix until creamy but still chunky.
- Add remainder ingredients and mix. Spoon back into potato skins until full, top with additional cheese if desired.
- Brush skins lightly with oil or butter.
- Place on pan and bake in hot oven for additional five minutes or until slightly brown.
- Remove and serve.