Twice-Baked Potatoes
Twice-Baked Potatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place a rack in middle of oven; preheat to 425°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a rack in middle of oven; preheat to 425°.
Poke 4 large russet potatoes all over with a fork; rub with 2 tablespoons vegetable 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.
Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl.
Add 1/2 cup sour cream, 1/4 cup unsalted butter, 1/4 cup finely chopped fresh chives, and 1 tablespoon finely chopped fresh tarragon (if desired); season generously with salt and pepper.
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.).
Increase oven temperature to 450°.
Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.
No need to stop at chives.
Add bacon, cheddar, chili—why hold back now?.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.