Twice-Baked Potato
4
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
4 lg
russet potatoes
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Sea salt
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4 tbsp
unsalted butter, at room temperature
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½ c
sour cream
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1 c
grated white Cheddar cheese
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6
slices bacon, cooked, cooled, and coarsely chopped
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½ c
finely chopped fresh chives
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Even though the Home Frites recipe managed to avoid double cooking the potatoes, they can’t escape it here. If you’re not up for making fries, but still desire that sacred combination of meat and potatoes, the only answer is the classic twice-baked potato. The double-baking process provides great versatility—one bake to cook it, the other to bring it together.

Directions

  1. Preheat the oven to 375°F. Rinse and dry the potatoes, then lightly coat them with salt (this is to give their skin a little extra flavor). Place the potatoes on a sheet pan and bake until they are tender to the touch, about 1 hour. Remove from the oven and let cool for a bit.
  2. Meanwhile, in a bowl, combine the butter, sour cream, and Cheddar (or any cheese you prefer; Gruyère and Havarti also work well). Set aside.
  3. When the potatoes have cooled somewhat but are still warm to the touch, cut off the top one-fourth of each. One at a time, scrape the warm flesh from the small top slices into the bowl with the butter mixture and discard the skins. Using a small knife, carefully slice between the flesh and the skin of the remaining large portion of each potato, gently loosening the flesh and being careful not to slice through the skin. Scoop out the warm flesh into the bowl holding the butter mixture; the heat of the potato flesh will begin to melt the other ingredients. Reserve the empty skins.
  4. Now, grab an old-school potato masher. Aaron prefers the kind with a flat mashing plate with square cutouts rather than the type with a rounded wire base. (In the 1950s and 1960s, Flint manufactured hands down the best potato mashers, but these gems are getting really hard to find, perhaps because Aaron bought them all off of eBay.) Mash the potato mixture until all of the ingredients are fully integrated. Add the bacon and chives and stir with a spoon until thoroughly mixed. Season with salt.
  5. Scoop the potato mixture back into the empty potato skins, piling it well above the tops, and place the stuffed potatoes on the same sheet pan. Set the stuffed potatoes aside at room temperature for up to 1 hour.
  6. Preheat the oven to 350°F. Bake the potatoes until heated through, about 20 minutes. Then, turn on the broiler and broil the potatoes until the tops are browned, shifting them around as needed to brown them evenly. Serve hot.

Reprinted with permission from Franklin Steak by Aaron Franklin and Jordan Mackay, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright Wyatt McSpadden

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