Twice Baked Potatoes

TOTAL TIME: 1 hr 35 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 15 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 3/4 cup half-and-half
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 bunch scallions, white and green parts, chopped
  • Kosher salt and freshly cracked black pepper
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Directions

Preheat the oven to 400 degrees F.

Scrub the potatoes and dry thoroughly. Drizzle the potatoes with olive oil, coating evenly. Bake the potatoes on a sheet try until the skin is crispy and the potatoes are cooked through, about 1 hour. Allow the potatoes to cool slightly on a wire rack.

Slice each potato in half lengthwise. Using the tip of a spoon, scoop out the flesh of each potato half and transfer to a mixing bowl. Leave about 1/4-inch of flesh lining each potato skin. Transfer the potato skins to the sheet tray and return to the oven for 8 minutes.

In the meantime, mash the potato flesh in a bowl with a fork and add the cheese, sour cream, half-and-half and butter. Stir in the scallions (reserving a few for garnish) and season with salt and pepper.

Remove the potato skins from the oven and increase the temperature to broil. Working carefully with the hot potatoes, use a spoon to evenly fill each shell with the mashed potato mixture and top with the additional cheese. Return to the oven until the cheese has melted and becomes spotty and the potatoes are crisp on top, 3 to 5 minutes.

Garnish with the reserved scallions.

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  • on December 02, 2012

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    So, I didn't exactly follow the measurements exactly (I used 3 large, 2 small potatoes, eyeballed the cream, and the sour cream, and then added chopped crispy bacon, so I cannot attest to the accuracy of the ingredients. I CAN tell you, however, that these were a huge hit with my family. They were creamy, cheesy, and just plain delish. And they came together pretty fast. I microwaved the potatoes, then just put them on a hole-y baking sheet to help crisp up the outside after they had been emptied. So good. Thanks!

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  • on January 01, 2012

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    a great balance of flavors and nice texture...I loved the hint of scallion. I made these twice backed potatoes to go along with filet mignon and lobster tails for New Years Eve. It made the meal even more special. I will be making these potatoes again...Thanks Kelsey!

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