Twice-Baked Potatoes – The Washington Post

Staff members writer Emily Heil re-created her father’s favored aspect dish below. These typical two times-baked potatoes are creamy, tacky and gratifying. Crisping the hollowed out potato skins in the oven isn’t really an necessary step, but it retains them from receiving soggy when the filling is extra. Once filled, the potatoes are returned to the oven to evenly brown on top. You can change the cheeses, also attempt gruyere or Swiss.

Lively time: 30 mins Overall time: 2 hrs

Storage Notes: Refrigerate for up to 2 days reheat in a 350-degree oven for about 10 minutes.



Analyzed dimension: 8 servings

  • 4 russet potatoes (about 8 ounces just about every), scrubbed, dried and rubbed flippantly with vegetable oil

  • 4 ounces sharp cheddar or parmesan cheese, coarsely grated (about 1 cup)

  • 1/2 cup bitter product

  • 1/2 cup complete milk

  • 2 tablespoons unsalted butter, softened

  • 3 scallions, both of those white and environmentally friendly areas, thinly sliced, additionally more for serving (optional)

  • 1/2 teaspoon high-quality salt

  • Freshly ground black pepper

  • 1 slice cooked bacon, chopped, for serving (optional)


Position a rack in the best 3rd of the oven and preheat to 400 degrees.

Put the potatoes on a significant, rimmed baking sheet and roast for about 1 hour, or right up until the skin is browned and a fork easily pierces the flesh. Transfer the potatoes to a wire rack till cool adequate to deal with, about 10 minutes depart the oven on.

Halve each and every potato lengthwise and position cut aspect up on a get the job done floor. If the potatoes are nonetheless way too very hot, use an oven mitt or kitchen area towel to hold them.

Using a tiny spoon, carefully scoop out the flesh from each individual half into a medium bowl, leaving a 1/8-inch to 1/4-inch thickness of flesh in every skin. Never fret if the skins tear a bit, you can still fill them. Organize the skins on the baking sheet and return them to the oven for about 10 minutes, or until eventually frivolously crisped.

In the meantime, mash the potato flesh with a fork or potato masher till it’s as sleek as you like it. Stir in the cheese, sour cream, milk, butter, scallions, if making use of, salt and pepper right up until very well mixed.

Get rid of the potato skins from the oven and convert the oven setting to broil. Do not raise the rack. Working with a towel or oven mitt, holding just about every skin constant on the pan, spoon the combination into the skins, mounding a little at the heart.

Return the pan to the oven and broil for 10 to 15 minutes, or just right up until evenly browned on top. Remove the pan from the oven and sprinkle with the scallions and/or bacon, if employing, and serve heat.

Recipe Source

From team author Emily Heil.

Tested by Emily Heil.

E-mail questions to the Food Portion.

E mail concerns to the Foods Segment at food [email protected].

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