Twice-Baked Potatoes

By cortanez

To vary the flavor a bit, try substituting other types of cheese, such as Gruyere, fontina, or feta, for the cheddar. Yukon Gold potatoes, though slightly more moist than our ideal, gave our twice-baked potatoes a butter flavor and mouthfeel that everyone liked, so we recommend them as a substitute for the russets.

Ingredients

• 4 medium russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil
• 4 ounces sharp cheddar cheese, shredded (about 1 cup)
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tablespoons unsalted butter, softened
• 3 medium scallions, sliced thin
• 1/2 teaspoon salt
• Ground black pepper

Details

Servings 8

Preparation

Step 1

1. Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Bake the potatoes on a foil-lined baking sheet until the skin is crisp and deep brown and a skewer easily pierces the flesh, about an hour (will need to cook longer if using potatoes that are bigger than weight noted). Setting the baking sheet aside, transfer the potatoes to a wire rack and let cool slightly, about 10 minutes.
2. Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each potato in half so that the long, blunt sides rest on a work surface. Using a small spoon, scoop the flesh from each half into a medium bowl, leaving 1/8 to 1/4 inch of the flesh in each shell. Arrange the shells on the lined baking sheet and return them to the oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash the potato flesh with a fork until smooth. Stir in the remaining ingredients, including pepper to taste, until well combined.
3. Remove the shells from the oven and increase the oven setting to broil. Holding the shells steady on the baking sheet with an oven mitt or towel-protected hand, spoon the mixture into the crisped shells, mounding it slightly at the center, and return the potatoes to the oven. Broil until spotty brown and crisp on top, 10 to 15 minutes. Cool for 10 minutes. Serve warm.