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Master Recipe for Twice Baked Potatoes
4 large baking potatoes, scrubbed, dried, and rubbed lightly with vegetable oil
4 oz sharp cheddar cheese, shredded (about 1 cup)
½ cup sour cream
½ cup buttermilk
2 T unsalted butter, room temperature
3 medium scallions, white and green parts sliced thin (about ½ cup)
½ t salt
Ground black pepper
Adjust oven rack to upper middle position and heat oven to 400 . Bake potatoes on
foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh,
about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit
until cool enough to handle, about 10 minutes.
Cut potatoes in half lengthwise and scoop out pulp. Arrange shells on lined sheet and
return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash
potato flesh with fork until smooth. Stir in remaining ingredients, including ground
black pepper to taste, until well combined.
Remove shells from oven and increase oven setting to broil. Holding shells steady on
pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding
slightly at the center and return to oven. Broil until spotty brown and crisp on top,
10 to 15 minutes.
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