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.

Twice-Baked Potatoes

From Rebecca Crump (EzraPoundCake.com)

Makes 6 half-potato servings

  • 3 baking potatoes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt

Filling:

  • 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
  1. Preheat the oven to 425 degrees F.
  2. Scrub and dry the potatoes. Place the potatoes on a baking sheet, drizzle them with olive oil, and rub it all over each one.
  3. Sprinkle each potato with kosher salt on all sides.
  4. Bake the potatoes for 1 hour. (When you take them out, leave the oven on.)
  5. Let the potatoes cool on a wire rack just until you can handle them, about 10 minutes.
  6. Using a sharp knife, split the potatoes in half lengthwise.
  7. 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.
  8. 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.)
  9. Season the potato mixture with salt and pepper. Taste and adjust.
  10. Spoon the potato mixture evenly into each potato.
  11. 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!