Twice-baked potatoes are the perfect side dish when you want something a bit more spruced up than mashed potatoes (but without extra effort).
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
- 4 medium to large russet potatoes approximately 2 pounds
- 1 1/2 tablespoons extra virgin olive oil
- 1 cup sour cream
- 3 ounces unsalted butter, melted
- 3 tablespoons chopped green onions (chives may be substituted)
- 2 teaspoons fresh rosemary, finely chopped
- 1 1/2 teaspoons fresh thyme, finely chopped
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon ground black pepper, or to taste
Place an oven rack on the center shelf, and preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Using a fork, prick numerous holes all over the potatoes, and rub with the olive oil. Bake until the skins are crisp but the potatoes are tender when gently pressed, approximately 55-60 minutes.
Once the potatoes are cool enough to handle, slice in half lengthwise using a serrated knife or sharp chef’s knife, taking care to avoid tearing the skin away from the sides (the potatoes will be used as cups to hold the filling).
Scoop the potato flesh into a medium-sized bowl. Add the sour cream, butter, green onions, rosemary, thyme, salt and pepper, using a spatula or potato masher to combine. Taste and adjust seasoning if desired.
Scoop the filling into 4 of the 8 potato skins (discard or save the remaining skins). Don’t pack too tightly to avoid breaking the skins.
Raise the temperature to 450 degrees F. Bake on the same foil-lined baking sheet for an additional 20-25 minutes, until the filling is fluffy and hot, and tops are browning in spots and turning a bit crispy.
You can decrease the total time by initially cooking the potato in the microwave (this will result in less crispy skins). Rub the potatoes with the oil and prick numerous holes in each with a fork. Place on a microwave-safe dish, then microwave at HIGH power for 5 minutes. Turn over the potatoes and microwave for an additional 3 to 5 minutes. If they still need more time, microwave in one minute increments until cooked through.
You can cut back on the fat and calories in these by decreasing the amount of sour cream and butter slightly, or substituting greek yogurt for the sour cream.
Loosely adapted from Bon Appetit.
Calories: 314kcal | Carbohydrates: 2g | Protein: 1g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 630mg | Potassium: 93mg | Sugar: 1g | Vitamin A: 970IU | Vitamin C: 2.6mg | Calcium: 75mg | Iron: 0.3mg