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Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Maya Rossi
  • Active Time

    35 minutes

  • Total Time

    2 hours

This twice-baked potatoes recipe combines the best of two worlds: a perfectly pillowy mashed potato filling and crispy potato shells. Russets, also known as Idaho potatoes, are the best potatoes—and only potatoes—to use here, thanks to their firm skins and soft flesh. (Read more about their merits here.) Look for large ones without blemishes and give them a good rinse, then dry thoroughly with a kitchen or paper towel. Making several pricks with a fork before you heat them prevents potato implosion, and a good rubbing of olive oil lends flavor and helps the skins crisp up.

While cooking potatoes in a microwave is a well-loved time-saving option, baking the spuds in a hot oven yields a creamier texture. After roasting them whole for about an hour, the potato flesh will be fork-tender, so there’s no need for a potato masher or hand mixer here. (In fact, using any extra machinery will make the final result gummy.) Simply mash them with a fork and stir in the butter, sour cream, chives, and tarragon. To help the potato mixture remain light and fluffy, pile it high into the shells before placing them back into the oven for the second time. While they roast, enjoy the extra potato skins as a snack.

They’re pretty perfect as is, but we wouldn’t say no to a little extra garnish of scallions, cheddar cheese, cream cheese, or more sour cream.

Ingredients

4 Servings

4

large russet potatoes

2

tablespoons vegetable oil

½

cup sour cream

¼

cup unsalted butter

¼

cup finely chopped fresh chives plus more

1

tablespoon finely chopped fresh tarragon (optional)

Kosher salt and freshly ground black pepper

Preparation

  1. 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. Top with more chives. 

    Editor’s note: This recipe was originally published in our March 2015 issue and first appeared online in February 2015. Head this way for more of our best potato recipes

Nutrition Per Serving

Calories (kcal) 500 Fat (g) 24 Saturated Fat (g) 12 Cholesterol (mg) 50 Carbohydrates (g) 64 Dietary Fiber (g) 7 Total Sugars (g) 5 Protein (g) 9 Sodium (mg) 40
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  • I’ve made this several times to guests and all love it. You can make the most ahead of time and put them in the oven to reheat

    • Janet

    • Denmark

    • 10/14/2022

  • This recipe could be so much better. Forget the sour cream, it just dries out the potatoes. Add cheese, milk and/or cream. Sliced scallions, bacon bits, and green chile. Use salted butter because this will need BOTH salt and pepper.

    • NoRegrets

    • Boerne, TX

    • 10/14/2022

  • I have to respectfully disagree that using "extra machinery" will make the potatoes "gummy." On the contrary, whipping the spuds and adding them to the shells make for a very puffy twice-baked spud.

    • Anonymous

    • 10/10/2022

  • A good recipe for dinner meal prep!

    • Anonymous

    • Richmond, VA

    • 10/8/2022

  • An okay recipe, but a few things. More ingredients in the mix is good, for example crumbled bacon, scallions, special cheese and so forth, ... we put the extras in small bowls to the side so everyone can choose the combination they like best. Vegan options as well. Most important: Take the time when you slice the fully book potatoes to make sure the potato half will sit flat after you scoop out the potatoes and load them in again. Then back into the oven to finish them off :)

    • Dr. Ruth

    • Kennett Square PA

    • 9/28/2022