Twice Baked Potatoes

Twice Baked Potatoes

Twice Baked Potatoes

Yield: Serves 4


4 lg. russet potatoes, scrubbed
1/3 cup crème fraiche
4 Tbsp. butter
Kosher salt and freshly ground pepper
2 cups cooked broccoli, chopped
2 each scallions, finely minced
4 oz. sharp Cheddar cheese, grated



Oven Temperature: 500-530 degrees

Flame Height: 1

  1. Place potatoes on a rack in the center of the oven. Rotate the potatoes (front to back) every 15 minutes or so to ensure even cooking.
  2. After 30 minutes pierce the skins with a fork in several places. Continue baking for approximately 1 hour or until the internal temperature in 210 degrees.
  3. When cool enough to handle, cut the top of the potato off lengthwise so you cave a canoe shape. Scoop out the insides into a bowl, leaving ¼ -in. of potato in the skins. Add crème fraiche, butter, salt and pepper and mash well. Fold in the broccoli and scallions. Fill each potato skin with the mixture and top with cheese.
  4. Place in a baking dish and return to the center of the oven to heat through, about 15 minutes.


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