Twice-Baked Potatoes

Makes about 12 servings (depending on size of potatoes)

5   pounds russet potatoes, scrubbed well and dried
1   tablespoon olive oil
¾  teaspoon kosher salt
4   tablespoons unsalted butter, room temperature
8   ounces crème fraiche, room temperature
4   ounces shredded Cheddar cheese
     chopped chives or green onions for serving

Nutritional information per potato:
Calories 256 (43% from fat) • carb. 34g • pro. 7g • fat 11g • sat. fat 6g chol. 19mg · sod. 138mg • calc. 588mg • fiber 3g

1. Prick potatoes all over with the tines of a fork, rub each potato
with olive oil.
2. Place in the oven, directly on baking rack in position 2. Select
Convection Bake at 400°F for 50 minutes. When time expires
carefully test the hot potatoes by lightly squeezing to confirm
doneness. Add additional time if necessary.
3. Once potatoes are done, remove from oven. While still warm,
place the potatoes on a flat surface. Carefully cut the potato
lengthwise, removing about ¼ top off of each. Scoop the flesh
into the bowl of a stand mixer or a large mixing bowl. Be careful
not to puncture the skins of the potato bottoms when scooping.
Repeat with remaining and reserve the hollowed bottoms.
4. Once potatoes are all scooped, whip the flesh with the whisk
attachment of a stand mixer, beaters of a hand mixer or simply mash
with a potato masher. Once completely mashed, start mixing in the
salt, then butter and then finally the crème fraiche. Scoop potato
mixture into the reserved potato bottoms. Potatoes at this point can
be wrapped and chilled if making ahead.
5. To serve: place stuffed potatoes onto the baking pan. Sprinkle evenly
with the Cheddar cheese. Place prepared pan into the oven in rack
position 2. Select Bake at 350°F for 25 minutes. If desired, Broil the
potatoes at 450°F for 5 minutes
to brown the cheese.
6. Sprinkle with chopped chives or green onions and serve.