Twice-Baked Potatoes

Twice-Baked Potatoes

Ingredients

• 4 tablespoons unsalted butter, cubed and softened
• 4 large russet potatoes
• 2 tablespoons canola or other neutral oil
• Kosher salt
• ½ cup whole milk
• ½ cup sour cream
• ½ cup grated Cheddar cheese (about 2 ounces)
• Black pepper
• 2 tablespoons chopped chives (optional)

• Nutritional Information

  • • Nutritional analysis per serving (4 servings)

      590 calories; 30 grams fat; 14 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 70 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 13 grams protein; 62 milligrams cholesterol; 1081 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Heat oven to 400 degrees and position the racks in the top and bottom third of the oven. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the bottom rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
2. Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the tops on a parchment-lined baking sheet.
3. Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
4. Mound each potato skin with a quarter of the filling. Move an oven rack to the middle position and bake the potatoes until warmed through, about 10 minutes. Serve immediately.