Sides
Twice-Baked Potatoes
Makes 6 servings
Twice-Baked Potatoes
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 271 (38% from fat)
carb. 38g
pro. 5g
fat 11g
sat. fat 7g
chol. 29mg
sod. 309mg
calc. 53mg
fiber 5g
carb. 38g
pro. 5g
fat 11g
sat. fat 7g
chol. 29mg
sod. 309mg
calc. 53mg
fiber 5g
Ingredients
- 6medium russet potatoes, scrubbed
- 1½ teaspoons olive oil
- ¼cup plus 2 tablespoons whole milk
- 4 tablespoons unsalted butter, cut into 1-inch pieces
- ¼cup crème fraîche
- 2tablespoons chopped fresh chives
- ¾teaspoon kosher salt
- ½teaspoon freshly ground black pepper
Preparation
- 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.