I know what you need this week. We are all surviving through February, trying to turn that corner to Spring. You need something comforting, and versatile, and easy, and make-ahead. These are my favorite twice-baked potatoes, which can serve as a weeknight dinner on it’s own, or a side to a salad or favorite protein.
My secrets to a perfect twice-baked potato are simple. First, rub olive oil and salt over the skins so they crisp up while baking and make the skins delicious and edible. The skins carry most of the fiber! Next, cut off only the top 1/4 of the potato, not in half. And lastly, drizzle some truffle oil in your potato mixture for the most heavenly flavor.
From this basic recipe you can add absolutely anything—bacon, chives, herbs, seasonings, veggies, peppers.
4 large russet potatoes
4 Tbls. butter, at room temperature
½ cup sour cream
1/2 cup grated sharp Cheddar cheese
1/2 cup grated Gruyère
2–3 tsp. salt
1/2 tsp. pepper
1–2 tsp. truffle oil
Optional: bacon and chives
Preheat the oven to 400°F. Rinse and dry the potatoes, then lightly coat them with olive oil and salt. Place the potatoes directly on the oven grates and bake 1 hour. Remove from the oven and let cool slightly.
Meanwhile, in a bowl, combine the butter, sour cream, and Cheddar and Gruyère (or any cheese you prefer).
Cut off the top one-fourth of each potato and scoop out all the insides, being careful not to slice through the bottoms of the potato skin. Scoop out the tops as well. Add to the bowl with the butter mixture. Drizzle in truffle oil.
With a potato masher or mixer, mix until all of the ingredients are fully integrated. Season with salt and pepper.
Scoop the potato mixture back into the empty potato skins, piling it well above the tops, and place the stuffed potatoes on a sheet pan. (Can sit at room temperature for up to 1 hour).
Preheat the oven to 350°F. Bake the potatoes until heated through, about 20-30 minutes.
If using bacon and chives, sprinkle tops and serve hot.