Twice Baked Potato
Recipe: #18317
April 01, 2015
Categories: Side Dishes, Potatoes, 5 Ingredients Or Less, Sunday Dinner, Oven Bake, Gluten-Free No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Most of the time is baking, so its an easy recipe to make. Deliciously different from Bon Appetit"
Ingredients
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 by Step Method
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
No special items needed.