Twice-Baked Potatoes
Russet potatoes baked until tender, then hollowed out and refilled with a fluffy mixture of mashed potato, sour cream, cheddar, and chives before a second bake crisps up the top.
Ingredients
- 4 large russet potatoes, scrubbed
- 2 tbsp olive oil
- 1 tsp kosher salt
- 4 tbsp unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup whole milk, warmed
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp fresh chives, minced
- 1/2 tsp black pepper, freshly ground
Instructions
-
1
Preheat oven to 400 F. Rub 4 scrubbed large russet potatoes with 2 tbsp olive oil and sprinkle with 1 tsp kosher salt. Bake directly on the oven rack until tender, 55-65 minutes. Cool 10 minutes.
-
2
Slice the top third off each potato. Scoop flesh into a bowl, leaving a 1/4-inch shell. Set shells on a baking sheet.
-
3
Mash potato flesh with 4 tbsp softened unsalted butter, 1/2 cup sour cream, and 1/4 cup warmed whole milk until smooth. Fold in three-quarters of the 1 cup shredded sharp cheddar cheese and half the 2 tbsp minced fresh chives. Season with remaining kosher salt and 1/2 tsp freshly ground black pepper.
-
4
Fill shells with the potato mixture, mounding slightly. Top with remaining cheddar.
-
5
Bake 15-20 minutes until cheese is melted and tops are lightly browned.
-
6
Garnish with remaining chives and serve hot.