Double-baking means double the fun—and the indulgence. This hybrid of baked and mashed potatoes is comfort food par excellence.
Recipe information
Total Time
2 hours
Ingredients
Preparation
Step 1
Place 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.
Step 2
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.
Step 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.)
Step 4
Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.
Step 5
No need to stop at chives. Add bacon, cheddar, chili—why hold back now?
Nutrition Per Serving
Recipe notes
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