Twice-Baked Potatoes

Ingredients for Twice-Baked Potatoes

• 4 large russet potatoes

• 2 tablespoons vegetable oil

• 120ml soured cream

• 60ml unsalted butter

• 1/4 cup finely chopped fresh chives

• 1 tablespoon finely chopped fresh tarragon (if desired)

• Salt

• Pepper

• Chives, bacon, cheddar, chilli if desired

Place a rack in middle of oven; preheat to 425°. Poke 4 large russet potatoes all over with a fork; rub with 2 tablespoons vegetable 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.

Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add 120ml soured cream, 60ml unsalted butter, 1/4 cup finely chopped fresh chives, and 1 tablespoon finely chopped fresh tarragon (if desired); season generously with salt and pepper.

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.)

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

No need to stop at chives. Add bacon, cheddar, chilli—why hold back now?

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.