Twice-Baked Potatoes

A recipe from across the Atlantic unknown to us and yet we get a tasty and melting potato.

When is the last time you had Twice Baked Potatoes? Here are two variations on a classic recipe: one with a cheddar cheese and bacon stuffing, the other with a blue cheese and chives stuffing.

Twice Baked Potatoes

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Ingrédients

  

• 8 large russet potatoes
• 4 tablespoons vegetable oil
• 8 slices of cheddar
• 1 cup sour cream
• ½ cup unsalted butter
• ½ cup finely chopped fresh chives
• 2 tablespoon finely chopped fresh tarragon (optional)
• Kosher salt
• freshly ground black pepper

Instructions

 

• Place a rack in middle of oven; preheat to 425°. Poke potatoes all over with a fork; rub with oil. Bake directly on oven rack until very soft when squeezed and skins are crisp, 50–60 minutes. Let cool just until you can hold them.
• Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add sour cream, butter, chives, and tarragon (if desired); season generously with salt and pepper.and place a slice of cheddar on each of them.
• Divide among 4 potato skin halves, piling gloriously high—don’t pack too tightly. (And what about the leftover skins? We say add butter and salt and snack on them.)
• Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.