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"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." — Chef John
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4 large russet potatoes
2 teaspoons vegetable oil
3 tablespoons butter
1 tablespoon minced green onion
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1/2 cup shredded white Cheddar cheese
1/2 cup heavy cream
1 egg yolk
1 tablespoon butter, melted
1 teaspoon paprika
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.
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.
14 Ratings
This is so easy. I always thought twice baked potatoes looked nice, but I didn't know how easy they were to make. I wish I would have had some chives to go on top of these, that would have made them perfect! I'm keeping this recipe for sure. It is something I think you can tailor to suit multiple occasions and dishes.
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.
Unbelievably fantastic! Followed the recipe exactly but for a minor substitution of 1/4 c. of sour cream + 1/4 c. of milk for the heavy cream. It's time consuming to make these, but so worth it when you have the time. They look gorgeous and would be great for a dinner party.
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 added Crawfish, and more cheese and chives. with chives on top. wonderful just wonderful.
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: 581 Calories from Fat: 279
See a terrific technique for making tasty twice-baked potatoes.
See how to make creamy twice-baked potatoes with cheese and bacon.
See how to make a simple cheesy gratin with root vegetables and potatoes.
