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Twice-Baked Potatoes
These classic stuffed potatoes are a comforting side dish that pairs well with almost any main course. Russet potatoes are baked until tender, then hollowed out to create a sturdy shell. The fluffy potato centers are mashed with rich butter, milk, and sharp Cheddar cheese before being spooned back into the skins. Fresh chives add a bright, oniony bite to the creamy filling. They make an excellent addition to a holiday spread or a hearty weeknight steak dinner.
Ingredients
- 4 large Idaho or russet baking potatoes (8 to 10 oz each)
- ¼ to ½ cup milk
- ¼ cup butter, softened
- ¼ teaspoon salt
- 1 cup shredded Cheddar cheese (4 oz)
- 1 tablespoon chopped fresh chives
Instructions
- 1Preheat the oven to 375°F. Wash the potatoes thoroughly while leaving the skins intact, then prick them all over with a fork so steam can vent during cooking.
- 2Place the potatoes in the oven and bake for 1 hour to 1 hour 15 minutes, checking for tenderness by inserting a fork into the center.
- 3Let the baked potatoes cool slightly, then slice each one in half lengthwise and carefully scoop out the flesh, leaving a quarter-inch border to form a sturdy shell.
- 4Transfer the scooped potato flesh to a medium bowl and mash it thoroughly using a hand masher or an electric mixer on low speed until completely smooth.
- 5Gradually pour in the milk while beating the mixture until fluffy. Stir in the softened butter, salt, Cheddar cheese, and chopped chives, then spoon the filling back into the potato shells and bake until the tops are golden and heated through.