TWICE-BAKED POTATOES
Provided by Alison Roman
Categories Potato Side Kid-Friendly Lunch Bon Appétit Small Plates
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.)
- Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20-25 minutes.
- No need to stop at chives. Add bacon, cheddar, chili-why hold back now?
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Felipe Contreras
[email protected]These twice-baked potatoes are the perfect comfort food. They're cheesy, creamy, and so satisfying.
Hammad Kayani
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The potatoes are always fluffy and cheesy, and the bacon adds a nice smoky flavor.
Malak Ben
[email protected]These potatoes were a bit too cheesy for my taste. I think I'll use less cheese next time.
Syedali Akbarg
[email protected]I made these potatoes for a potluck and they were a huge hit. I'll definitely be making them again.
Stephen Osei Amponsah
[email protected]These potatoes were the perfect side dish for my holiday dinner. They were cheesy, flavorful, and everyone loved them.
Dr Khan
[email protected]I'm a vegetarian, so I made these twice-baked potatoes without the bacon. They were still delicious!
Haji Mukhtair
[email protected]These potatoes were a little bland. I think I'll add some more salt and pepper next time.
Naomi Dodd
[email protected]I've never made twice-baked potatoes before, but this recipe was easy to follow and the results were amazing. I'll definitely be making these again.
Amar Khand
[email protected]These potatoes were a bit too dry for my taste. I think I'll add some more milk or cream next time.
Renitha Maxie
[email protected]I'm not a huge fan of potatoes, but these twice-baked potatoes were surprisingly delicious. The cheese and bacon really make them.
Akmal AkmalAkmal
[email protected]I've made this recipe several times and it always turns out perfectly. The potatoes are fluffy and cheesy, and the bacon adds a nice smoky flavor.
Nadia Saunders
[email protected]These twice-baked potatoes were a hit at my party! Everyone loved them.