Twice Baked Potato

4
Servings
30m
Prep Time
90m
Cook Time
2h
Ready In


"Most of the time is baking, so its an easy recipe to make. Deliciously different from Bon Appetit"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (280.4 g)
  • Calories 385.1
  • Total Fat - 23.8 g
  • Saturated Fat - 11 g
  • Cholesterol - 43.4 mg
  • Sodium - 95.7 mg
  • Total Carbohydrate - 38.6 g
  • Dietary Fiber - 5.5 g
  • Sugars - 3.3 g
  • Protein - 6 g
  • Calcium - 66.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 0.2 mg

Step 1

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.

Step 2

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.

Step 3

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.)

Step 4

Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes

Tips & Variations


No special items needed.

Related

Mama Marie

I didn't use the tarragon but did use everything else. Delicious!

review by:
(20 Mar 2020)

ImPat

I did a half recipe and the only change I made was to put a little grated sharp cheddar cheese on the top just before the second baked and the DH and I enjoyed a very delicious side to our meal, thank you Marrmamba, made for Alphabet Tag Game at FF&F.

review by:
(10 Dec 2019)