Sides

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Makes 6 servings

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Makes 6 servings

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.

Nutritional information per potato:Calories 278 (38% from fat)
carb. 38g
pro. 5g
fat 12g
sat. fat 7g
chol. 28mg
sod. 306mg
calc. 46mg
fiber 5g

Ingredients

  • 6medium russet potatoes, scrubbed
  • 1tablespoon olive oil
  • ¼cup whole milk
  • ½stick (4 tablespoons) unsalted butter
  • ¼cup crème fraîche
  • ¾teaspoon kosher salt
  • ½teaspoon freshly ground black pepper
  • 2tablespoons chopped fresh chives

Preparation

  1. 1.Preheat oven on Convection Bake at 400°F with the rack in the upper position.
  2. 2.With the tines of a fork, evenly prick each potato 6 to 8 times. Divide the oil evenly over the potatoes and rub into the skins. Place potatoes directly on the rack and bake for 40 to 45 minutes until cooked through. Remove and set aside until potatoes are cool enough to handle. Reduce oven temperature to 350°F and move the rack to the middle flipped position. Line the baking pan with foil and set aside.
  3. 3.Slice off the top quarter of each potato and scoop out the cooked flesh into a large bowl, leaving an 1⁄8-inch-thick border of shell.
  4. 4.To the potato flesh, add the milk and butter. Using a potato masher, mix together until smooth. Add the crème fraîche, salt, pepper and chives. Continue to mash until completely combined. Divide the potato mixture evenly to fill all the shells.
  5. 5.Arrange the potatoes on the prepared tray and bake for 30 to 35 minutes, until potatoes are warmed throughout and golden on top.
  6. Note: Potatoes may be prepared a day ahead through step 4. Cover and refrigerate. Bring to room temperature before baking.