Master Recipe
Twice-Baked Potatoes
serves 6 to 8
NOTE: To vary the flavor a bit, try substituting other types of
cheese, such as Gruyère, fontina, or feta, for the cheddar. Yukon
Gold potatoes, though slightly more moist than our ideal, gave our
twice-baked potatoes a buttery flavor and mouthfeel that everyone
liked, so we recommend them as a substitution for the
russets.
4 medium russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil
4 ounces sharp cheddar cheese, shredded (about 1 cup)
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons unsalted butter, softened
3 medium scallions, sliced thin
1/2 teaspoon salt
Ground black pepper
INSTRUCTIONS:
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. 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.
2. Using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that long, blunt side rests on work surface (see figure 3). Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch to 1/4-inch thickness of flesh in each shell. 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 pepper to taste, until well combined.
3. 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. Allow to cool for 10 minutes. Serve warm.
VARIATIONS:
Twice-Baked Potatoes with Pepperjack Cheese and Bacon
Fry 8 strips (about 8 ounces) bacon, cut crosswise into 1/4-inch pieces, in medium skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon to drain on plate lined with paper towel; set aside. Follow recipe for Twice-Baked Potatoes, substituting pepperjack cheese for cheddar and stirring reserved bacon into filling mixture.
Twice-Baked Potatoes with Chipotle Pepper and Onion
Heat 2 tablespoons butter in medium skillet over medium heat; sauté 1 medium onion, chopped fine, until soft, 3 to 4 minutes, and set aside. Follow recipe for Twice-Baked Potatoes, omitting butter and adding 1 to 11/2 tablespoons minced canned chipotle peppers in adobo sauce, reserved sautéed onion, and 2 tablespoons chopped fresh cilantro leaves to filling mixture.
Twice-Baked Potatoes with Smoked Salmon and Chives
This variation makes a fine brunch dish.
Follow recipe for Twice-Baked Potatoes, omitting cheese and scallions and stirring 4 ounces smoked salmon, cut into 1/2-inch pieces, and 3 tablespoons minced fresh chives into filling mixture. Sprinkle finished potatoes with additional chopped chives as garnish just before serving.