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