Twice-Baked Potatoes

30 Dec

My wonderful mother-in-law charged me with the task of using up some leftover baked potatoes one evening so I chose to make these twice-baked potatoes. Holy moly these things were awesome! Not healthy, but awesome! And they really weren’t that hard to do. This recipe gives you a short-cut for baking the potatoes and it actually works really well (I had to cook a few more in addition to the ones we had leftover). If you want something special for a Sunday night dinner, these potatoes are a great choice.

Prep Time: 10 Minutes

Total Time: 1 hour 40 minutes (includes 45 minutes baking time)

4 medium russet potatoes (2 pounds), scrubbed and dried

4 ounces cheddar cheese, shredded (1 cup)

½ cup sour cream

½ cup buttermilk

2 tablespoons unsalted butter, softened

3 scallions, sliced thin

Salt and Pepper


Adjust an oven rack to the middle position and heat the oven to 450°F. Poke a few holes in each potato with the tines of a fork and microwave the potatoes on high until slightly soft to the touch, 6-12 minutes, turning them over halfway through.

Carefully transfer the potatoes to the oven and cook directly on the hot oven rack until a skewer glides easily through the flesh, about 20 minutes. Remove the potatoes from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 350°F.

Slice the potatoes in half. Using a spoon, scoop the flesh out of each potato half into a bowl, leaving a 1/4 –inch-thick shell. Arrange the shells upright on a baking sheet and return them to the oven. Bake the shells until they are dry and slightly crisp, about 10 minutes. Meanwhile, mash the potato flesh until smooth. Stir in the cheddar, sour cream, buttermilk, butter, and scallions. Season with salt and pepper to taste.

Remove the shells from the oven and increase the temperature to 500°F. Carefully spoon the potato mixture into the shells. Bake the stuffed potatoes until they are spotty brown and crisp, about 15 minutes. Allow to cool for 10 minutes before serving.

To Make Ahead:

Twice-baked potatoes can be stuffed, wrapped tightly in plastic wrap, and refrigerated for up to 24 hours before cooking. When you are ready to serve, let the potatoes sit at room temperature for 1 hour before baking in a 500°F oven.

From America’s Test Kitchen Family Cookbook 3rd Edition

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