Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
Twice-Baked Potatoes with Sour Cream and Onion Crust
Getting reviews...
- Level: Easy
- Total: 2 hr 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 663
- Total Fat
- 46 g
- Saturated Fat
- 25 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 20 g
- Cholesterol
- 121 mg
- Sodium
- 900 mg
This is a great oven-ready side dish. Make it in advance, arrange the stuffed potatoes on a baking sheet and simply heat through and serve. I like a russet variety for this recipe because the potato flesh is dry (and, to me, less sweet) and takes on the sour cream flavors so well. I won’t lie: This has a ranch dressing vibe, which I love. And I’m a fan of adding crispy bacon or even some slices of steak to this and calling it a meal. The entire recipe depends on the simplest part: Fully cooking the potatoes before cutting them open and mixing in the filling. An under-baked potato has a starchy (tasteless) way of ruining the party.
- Level: Easy
- Total: 2 hr 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 663
- Total Fat
- 46 g
- Saturated Fat
- 25 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 20 g
- Cholesterol
- 121 mg
- Sodium
- 900 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 400 degrees F.
- Bake the potatoes: Place the potatoes on a baking sheet lined with parchment. Bake in the center of the oven until tender when pierced with the tip of a knife, 1 hour to 1 1/2 hours, depending on the size of the potatoes. Remove and cool for 15 minutes.
- Prepare the potatoes: Place the potatoes on a flat surface and use a sharp knife to slice the top quarter lengthwise off each potato. Reserve the tops. Scoop out the flesh from inside the potatoes and place it in a medium bowl; leave about a 1/4-inch layer of flesh inside each potato skin so the “shells” don’t fall apart before they’re stuffed. Arrange the potato shells, with space between each, back on the baking sheet. Season them with salt and pepper.
- Make the filling: Mash the potato flesh with the back of a large spoon or a masher and season with salt. Stir in 2 tablespoons of the butter, the sour cream, mustard, half of the Cheddar cheese, the white parts of the scallions, pepper to taste and a spoonful of the crushed potato chips. Taste to adjust the seasoning. Spoon the filling evenly back into the potato shells.
- Make the topping: In a medium bowl, mix together the remaining crushed potato chips and remaining Cheddar with the remaining butter and half of the green scallion tops. Gently mash with the back of a spoon until it forms a loose paste. Set aside.
- Finish: Place the pan with the potatoes in the center of the oven and bake until the potatoes are hot, 15 to 20 minutes. Spoon and pack the topping over each potato and place the reserve potato tops on the tray to heat up. Place the potatoes back in the oven and bake until the topping browns, 10 to 15 minutes.
- Serve: Arrange the potatoes on a serving platter or individual plates. Top with a sprinkle of vinegar and the remaining green parts of the scallions. Put the “tops” back on each for decoration, or don’t if you prefer the browned topping.
