Here we give you the groundwork for the classic twice-baked potato, but you can top them with just about anything from shredded cheese and chopped broccoli to salsa and sliced avocado.
6 medium russet potatoes, scrubbed
1½ teaspoons olive oil
¼ cup plus 2 tablespoons whole milk
4 tablespoons unsalted butter, cut into 1-inch pieces
¼ cup crème fraîche
2 tablespoons chopped fresh chives
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Nutritional information per potato:
Calories 271 (38% from fat) • carb. 38g • pro. 5g • fat 11g • sat. fat 7g
• chol. 29mg • sod. 309mg • calc. 53mg • fiber 5g
1. Adjust the rack to position 3. Set the oven to Convection Bake at 400°F for 40 minutes.
2. Using the tines of a fork, evenly prick each potato 6 to 8 times, on all sides of the potatoes. Divide the oil evenly over the potatoes and rub into the skins. Once oven is preheated, place the potatoes directly on the rack and bake for allotted time, or until cooked through. Remove and set aside until potatoes are cool enough to handle. Line the baking pan with foil and set aside.
3. Slice off the top quarter of each potato* and scoop out the warm, cooked flesh into a large bowl, leaving an 1⁄8-inch-thick border of shell. To the potato flesh, add the milk and butter. Using a potato masher, mix together until smooth. Add the crème fraîche, chives, pepper and salt. Continue to mash until completely combined. Divide the potato mixture evenly to fill all the shells.
4. Set the oven to Bake with Convection at 350°F for 25 minutes. Set the filled potatoes on the prepared baking pan and place into the oven, still in position 3. Bake for the allotted time or until the tops are golden.
Note: Potatoes may be prepared a day ahead through step 3. Cover and refrigerate. Bring to room temperature before baking.
*Do not toss the potato skin tops. They can be used for our to-die-for Potato Skins on page 20.
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