Twice-Baked Potatoes
Crispy russet potatoes baked twice and stuffed with a creamy mixture of potato flesh, sour cream, butter, and fresh herbs. These indulgent potatoes can be customized with toppings like bacon, cheddar cheese, and chili.
Ingredients
- •4 whole large russet potatoes
- •2 tablespoons vegetable oil
- •½ cup sour cream
- •¼ cup unsalted butter
- •¼ cup finely chopped fresh chives
- •1 tablespoon finely chopped fresh tarragon
- •1 to taste Salt
- •1 to taste Pepper
- •2 tablespoons Chives
- •4 slices bacon
- •1 cup cheddar
- •1 to taste chili
Cooking Instructions
- 1.
Place a rack in middle of oven; preheat to 425°. Poke 4 large russet potatoes all over with a fork; rub with 2 tablespoons vegetable oil. Bake directly on oven rack until very soft when squeezed and skins are crisp, 50-60 minutes. Let cool just until you can hold them.
60 min
- 2.
Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add 1/2 cup sour cream, 1/4 cup unsalted butter, 1/4 cup finely chopped fresh chives, and 1 tablespoon finely chopped fresh tarragon (if desired); season generously with salt and pepper.
10 min
- 3.
Divide among 4 potato skin halves, piling gloriously high-don't pack too tightly. (And what about the leftover skins? We say add butter and salt and snack on them.)
5 min
- 4.
Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20-25 minutes.
25 min
- 5.
No need to stop at chives. Add bacon, cheddar, chili-why hold back now?
5 min
