Twice-Baked Potatoes – a delicious recipe with russet potatoes, vegetable oil, sour cream, unsalted butter, fresh chives, fresh tarragon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place a rack in middle of oven; preheat to 425u00b0. 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.
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.
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 450u00b0. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20-25 minutes.
5
No need to stop at chives. Add bacon, cheddar, chili-why hold back now?
303
kcal
Calories
25
g
Fat
19
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large russet potatoes, 2 tablespoons vegetable oil, 1/2 cup sour cream, 1/4 cup unsalted butter, and more.
Yes, Twice-Baked Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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