No one turns down a twice-baked potato.
A twice-baked potato is to butter and cheese what Kim Kardashian is to T&A.
An unstoppable delivery system.
Sure, you can put all of the same ingredients on a regular baked potato, but they don’t meld together the same way. You wind up with a lumpy, slightly disappointing mess. But with a twice-baked potato, you can’t tell where the potato ends and the cheese begins. They are one. And that’s totally worth the extra 30 minutes.
On meaty days, I like to top them with whatever’s in the fridge – usually bacon or maybe leftover barbecue or chili. But for Meatless Monday, it’s fun to try different combinations: broccoli and cheese sauce, black beans and chopped tomato, a mix of steamed or stir-fried vegetables, sautéed garlic and greens or caramelized onions, mushrooms and Swiss.
However, my go-to recipe is a classic butter, sour cream, cheddar and scallions combo.
Universally loved. Total boy bait.
Kim K. and I know these things.
From Rebecca Crump (EzraPoundCake.com)
Makes 6 half-potato servings
- 3 baking potatoes
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- 3 tablespoons butter
- 1/4 cup milk
- 1/4 cup sour cream or yogurt
- Salt and pepper, to taste
- 3/4 cup sharp cheddar cheese
- Garnish: green onions or chives
- Preheat the oven to 425 degrees F.
- Scrub and dry the potatoes. Place the potatoes on a baking sheet, drizzle them with olive oil, and rub it all over each one.
- Sprinkle each potato with kosher salt on all sides.
- Bake the potatoes for 1 hour. (When you take them out, leave the oven on.)
- Let the potatoes cool on a wire rack just until you can handle them, about 10 minutes.
- Using a sharp knife, split the potatoes in half lengthwise.
- Use a spoon to scoop out the flesh into a medium bowl, leaving 1/4- inch of flesh in the potato skins to keep them intact. Place the potato shells back on the baking sheet.
- Add butter, milk, sour cream and 1/2 cup cheese to the scooped potato flesh. Mash with a potato masher or fork, or blend using a stand (or hand) mixer. (If the mixture seems dry, add a little more milk.)
- Season the potato mixture with salt and pepper. Taste and adjust.
- Spoon the potato mixture evenly into each potato.
- Top the potatoes with the remaining 1/4 cup cheese. Bake for 15 to 20 minutes, until the tops are golden and gooey. Top with chopped green onions or whatever you like. Dig in!