Stuffed Potatoes

Twice-baked potatoes are one of those side dishes that steal the show from whatever main course is on the plate. The shells get baked first until the skin is crispy, then the insides are scooped out, mashed with butter, sour cream, milk, and onions, and piped back in for a second trip through the oven.

The key to fluffy filling is beating the mashed potato mixture until it’s light and airy, not just stirred together. Add the butter first so it melts into the hot pulp, then the sour cream and milk. Go slowly with the milk. You want the filling thick enough to mound in the shells, not so loose it slumps flat.

A sprinkle of Parmesan on top browns and crisps during the second bake, adding a salty, nutty crust.

Kitchen Tips

• Bake the potatoes directly on the oven rack for the crispiest skin. A baking sheet traps steam and makes the bottom soggy.
• Scoop the pulp carefully, leaving about ¼ inch of potato attached to the skin. Too thin and the shell collapses.
• Use a piping bag or zip-top bag with the corner snipped to fill the shells for a polished, restaurant-style look.
• These freeze well before the second bake. Wrap individually in foil and bake from frozen, adding 10 extra minutes.

Variations

• Fold in crumbled bacon and shredded cheddar for loaded twice-baked potatoes.
• Add roasted garlic to the mash instead of raw onion for a mellower, sweeter flavor.
• Swap sour cream for Greek yogurt and use olive oil instead of butter for a lighter take.