Twice-Baked Potatoes

By June 6, 2016
  • Prep Time: 35m
  • Cook Time: 2h
  • Total Time: 2h 35m
  • Serves: 4 people

Ingredients

  • 4 large Maris Piper potatoes
  • 2 tbsp. vegetable oil
  • ½ cup sour cream
  • ¼ cup unsalted butter
  • ¼ cup finely chopped fresh chives
  • 1 tbsp. finely chopped fresh tarragon (optional)
  • salt and freshly ground black pepper

Instructions

  1. Place a rack in middle of oven; preheat to 425°. Poke potatoes all over with a fork; rub with 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.
  2. Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add sour cream, butter, chives, and tarragon (if desired); season generously with salt and pepper.
  3. 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.)
  4. Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.