Twice Baked Potatoes (Printer-Friendly Version)
Tender potatoes filled with buttery, cheesy mix topped with melted cheddar and scallions, baked for a crispy finish.
# Required Ingredients:
→ Potatoes
01 -
6 large russet potatoes, scrubbed clean
→ Seasoning
02 -
1 tablespoon extra-virgin olive oil
03 -
Kosher salt, to taste
04 -
Freshly ground black pepper, to taste
→ Filling
05 -
113 grams unsalted butter, softened
06 -
120 milliliters milk
07 -
120 milliliters sour cream
08 -
170 grams shredded cheddar cheese, divided
09 -
2 scallions, thinly sliced, plus extra for garnish
# Step-by-Step Instructions:
01 -
Preheat oven to 200°C. Pat potatoes completely dry. Poke all over with a fork. Rub with olive oil and sprinkle with kosher salt. Place directly on oven racks and bake for about 60 minutes or until tender when pierced. Transfer to a baking sheet and let cool until manageable.
02 -
Cut a thin slice off the top of each potato and reserve the tops. Carefully scoop out the insides, leaving approximately a 1.25 cm border intact to maintain the potato shells. Place the scooped potato flesh into a large bowl.
03 -
Add softened butter, milk, and sour cream to the potato flesh. Mash until the butter melts and the texture is mostly smooth with some small chunks remaining. Stir in 113 grams of cheddar cheese and sliced scallions until evenly combined. Season with salt and freshly ground black pepper to taste.
04 -
Fill each potato shell with the prepared filling. Arrange the filled potatoes on a baking sheet and top with the remaining 57 grams of shredded cheddar. Bake at 200°C for approximately 15 minutes or until the cheese is melted and the skins are crispy.
05 -
Garnish with additional scallions if desired and serve immediately.
# Handy Cooking Tips:
01 -
To reheat, bake at 200°C for 15 to 20 minutes to re-crisp skins and warm filling. Microwaving is possible but may cause uneven texture.
02 -
Reserved potato tops can be brushed with oil, sprinkled with cheddar, and baked alongside filled potatoes for a crispy snack.
03 -
Variations include mixing in bacon, horseradish, broccoli, sriracha, or serving with chili and sour cream for additional flavor.
04 -
These potatoes can be prepared in advance up to the second bake and refrigerated in an airtight container.