130 minutes
A classic comfort food featuring crispy-skinned russet potatoes with a creamy, cheesy filling, baked to golden perfection.
Large Russet Potatoes, scrubbed
each
tablespoons
Kosher Salt, to sprinkle
teaspoons
Unsalted Butter, cubed
tablespoons
cups
cups
Grated Cheddar Cheese
cups
Black Pepper, freshly ground
teaspoons
tablespoons
1. Prepare and Bake Potatoes
Preheat the oven to 400 degrees Fahrenheit. Scrub the russet potatoes clean and prick them all over with a fork. Coat each potato with canola oil and sprinkle with kosher salt. Place the potatoes directly on the middle oven rack with a baking sheet or foil below to catch drips. Bake for about 60 minutes until the skins are crisp and the insides are tender.
2. Scoop and Prepare Filling
Remove the baked potatoes from the oven and let them cool. Slice them lengthwise and scoop out the flesh into a medium bowl, leaving a thin layer inside the skins. To the potato flesh, add unsalted butter, whole milk, sour cream, grated Cheddar cheese, kosher salt, black pepper, and chopped chives. Mash and mix until well combined but still textured.
3. Fill Skins and Bake Again
Spoon the potato mixture back into the skins, piling it high. Place the filled skins on a parchment-lined baking sheet and bake in the 400-degree oven for about 10 minutes until the tops are golden and the cheese is bubbly.
Opt for russet potatoes. Their high starch content and fluffy texture make them perfect for this dish.
Use a combination of butter and sour cream or full-fat Greek yogurt for creaminess. Season well with salt, black pepper, and a pinch of garlic or onion powder.
Bake the filled potatoes at 375°F (190°C) until heated through and the cheese is melted, about 20-25 minutes. Broil briefly for a crispy top.
Start by thoroughly scrub with cold water and pat dry. Pierce the potatoes with a fork, rub them with oil and coarse salt, and bake at 400°F (200°C) for about an hour.
Cut them lengthwise and gently scoop out the flesh, leaving a sturdy shell about 1/4-inch thick to prevent tearing.
Comments (0)