Twice-Baked Potatoes
This twice-baked potatoes recipe combines the best of two worlds: a perfectly pillowy mashed potato filling and crispy potato shells. Russets, also known as Idaho potatoes, are the best potatoes—and only potatoes—to use here, thanks to their firm skins and soft flesh. (Read more about their merits here.) Look for large ones without blemishes and give them a good rinse, then dry thoroughly with a kitchen or paper towel. Making several pricks with a fork before you heat them prevents potato implosion, and a good rubbing of olive oil lends flavor and helps the skins crisp up.
While cooking potatoes in a microwave is a well-loved time-saving option, baking the spuds in a hot oven yields a creamier texture. After roasting them whole for about an hour, the potato flesh will be fork-tender, so there’s no need for a potato masher or hand mixer here. (In fact, using any extra machinery will make the final result gummy.) Simply mash them with a fork and stir in the butter, sour cream, chives, and tarragon. To help the potato mixture remain light and fluffy, pile it high into the shells before placing them back into the oven for the second time. While they roast, enjoy the extra potato skins as a snack.
They’re pretty perfect as is, but we wouldn’t say no to a little extra garnish of scallions, cheddar cheese, cream cheese, or more sour cream.
Recipe information
Total Time
2 hours
Yield
4 Servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 425°. Poke potatoes all over with a fork; rub with 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.
Step 2
Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add sour cream, butter, chives, and tarragon (if desired); season generously with salt and pepper.
Step 3
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.)
Step 4
Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes. Top with more chives.
Editor’s note: This recipe was originally published in our March 2015 issue and first appeared online in February 2015. Head this way for more of our best potato recipes →
