- 1 large russet potato
- 2 Tbsp (30g) unsalted butter, cubed and softened
- 2 Tbsp (30g) canola oil
- ¼ cup (60g) whole milk
- ¼ cup (60g) sour cream
- ¼ cup (60g) shredded cheddar cheese
- ½ bunch chives, thinly sliced
- Salt and pepper to taste
Twice Baked Potato
A potato is a powerful thing in Joshua Weissman's hands.
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Ingredients
Directions
- Preheat an oven to 400°F (205°C). While the oven is preheating, use a fork to poke holes into the potato.
- Brush the potato with olive oil and season with kosher salt and pepper. Once seasoned, place the potato onto a wire rack lined baking tray.
- Cook the potato for 40-60 minutes. The potato should be crispy on the outside and fork tender on the inside.
- Using a knife, cut the top ⅓ of the potato off lengthwise. Then, use a spoon to scoop the flesh out of the inside of the potato. Make sure to leave about ¼ inch of the flesh so that the potato can hold its structure.
- Use a fork or potato masher to mash the scooped flesh. Once mashed, add the butter and fold until smooth.
- Add milk, sour cream, cheese, and half of the sliced chives to the potato mixture and fold until combined.
- Stuff the potatoes with the mashed potato filling, and place back into the oven on a wire rack-lined baking tray for 10-15 minutes, or until warmed through and beginning to turn golden brown on top.
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