Chef John's Twice-Baked Potatoes
Ingredients
- 4 large russet potatoes
- 2 teaspoons vegetable oil
- 3 tablespoons unsalted butter
- 1 tablespoon minced green onion
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- ½ cup shredded white Cheddar cheese
- ½ cup heavy cream
- 1 egg yolk
- 1 tablespoon unsalted butter, melted
- 1 teaspoon paprika
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Rub potatoes with vegetable oil; place on the prepared baking sheet.
- Bake in the preheated oven until a paring knife easily inserts into center of a potato, about 1 hour. Cool until easy to handle, about 10 minutes.
- Cut 1/3 off each potato lengthwise; reserve. Scoop flesh to about 1/8-inch of potato skins; transfer flesh to a bowl.
- Combine potato flesh, 3 tablespoons butter, and green onion until butter melted; season with salt, black pepper, and cayenne pepper. Stir in Cheddar cheese until melted. Stir in cream and egg yolk until combined; season with salt.
- Place 1 reserved small piece potato skin inside bottom of each larger potato shell. Divide and fill each potato with cheese mixture. Gently press surface of filling with a fork to create texture. Brush tops with 1 tablespoon melted butter; sprinkle with paprika.
- Bake in the preheated oven until golden brown on top, 20 to 30 minutes.
Source
Original recipe: View Original