Twice-Baked Potatoes

Baked potatoes hollowed out, their fluffy flesh mashed with butter, sour cream, and cheddar, then piled back into the crisp skins and baked again until golden on top. The name is the method: the first bake cooks the potato through, and the second browns the loaded filling into a bubbling, cheesy crust.

Serves 4 (makes 8-12 halves)

Ingredients

• 4 large russet or 6 Yukon Gold potatoes, scrubbed
• 4 tablespoons butter
• 1/2 cup sour cream
• 5 oz sharp cheddar, shredded
• 2 tablespoons chopped chives (optional)
• Salt and pepper

Roasting & Baking

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Frying in the Oven→

Method

Use russets here, not waxy potatoes. Like the Roasted Potatoes, russets bake up dry and fluffy, which is exactly what you want for a filling that mashes light instead of gluey. Bake them dry and unwrapped — no foil — so the skins firm into sturdy shells that hold the filling and crisp in the second bake.

First bake

Preheat the oven to 425°F (220°C). Prick each potato a few times with a fork and rub the skins lightly with oil and salt, then bake them for about 1 hour, until a knife slides into the center with no resistance.

Make the filling

Let the potatoes cool just enough to handle, then halve each one lengthwise and scoop the flesh into a bowl, leaving a ¼-inch shell so the skins hold their shape. Mash the flesh with half of the butter and cheddar, holding back some cheese for the top, then continue to mash with the sour cream until smooth (you may not need it all). Add the chives and season with salt and pepper.

Fill and bake again

Pile the filling back into the shells, mounding it slightly, scatter the reserved cheese over the tops, and set them on a baking sheet. Bake a second time, 15–20 minutes at 425°F, until the tops are golden and the cheese is melted and bubbling.