Recipe by Chef John
"When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
minced green onion
salt and freshly ground black pepper to taste
cayenne pepper, or to taste
shredded white Cheddar cheese
I love this technique for cutting the tops and stuffing these spuds. The Paprika on top gives these a nice colorful touch. I had to leave the egg yolk out - due to allergy concerns - I just added a spoon of sour cream to help hold it all together. Can be made ahead. Very nice presentation.
This is easily "skinnied" down...omit the egg yolk (not certain why it's added and it would require temping the potato) and use fat free half and half, only a small amount of butter in the filling with chicken stock. Unless the potatos are small, I will half them lengthwise and add the insides of an extra potato or 2. I will then pipe the filling into each half and use a butter spray on top. This results in a much better presentation and my guests are much happier with a smaller serving.
These potatoes were very flavorful with the green onion mixed in. I chose this recipe because I was out of sour cream and this recipe doesn't call for it. And you don't miss it. I did add a little garlic salt for extra flavor, and I used yellow cheddar as I did not have white. I like that the section sliced off the top is used inside the shell. No waste! Will definitely make again.
My family raved about these potatoes... definitely worth the extra effort for a special occasion. I had no heavy cream on hand and had substituted about 1/3 c. of cream cheese (1/3 less fat version) and 2 Tbsp. of milk.
Great to make ahead. You can also freeze them. Any combination of cream, butter, and cheese works well to give the creamy taste and tang of cheese. Hard to ruin this recipe. Never any leftovers!
This was my first time making twice-baked potatoes, and they came out truly delicious. I remember in Chef John's video for this recipe that he said he hoped people would experiment and do their own take on the perfect twice-baked potato, so I did. :) My own version of this will be quite different from this, but first of all, I took his advice and chose very round potatoes for baking. I added sour cream, shredded cheddar cheese, butter, and a little paprika, salt, and pepper. I feel like this is a base model for whatever kind of potatoes you want to have. It was fun to experiment. My husband and I scarfed these down with 57 Sauce. (I know, completely unlike this recipe, but I'm taking Chef John's advice and that's my excuse.) These looked really classy, too. Will make again and again! Thanks, Chef!
This recipe made me look like a pro all your tips in the video ( you must watch it there are tricks you never would have thought of ) thank you! Making again for Mother's Day. Love the hot pepper .
I made these for dinner guests and they were light, fluffy, and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Twice-Baked Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 279
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See a terrific technique for making tasty twice-baked potatoes.
A creamy potato gratin starring a special truffle-studded Italian cheese.
See a boil-and-roast method for making beautiful, crispy roasted potatoes.