Main Dishesbonappetit3.8
Twice-Baked Potatoes
This easy recipe for twice-baked potatoes delivers the best of two worlds—perfectly pillowy mashed potato filling and crispy potato shells—in one side dish.
👥 4 Servings🔥 Cook: 35 min👤 Alison Roman📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●knife
- ●baking sheet
📝 Preparation Steps
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.
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.
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.)
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 →
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