Active Time
35 minutes
Total Time
2 hours
Double-baking means double the fun—and the indulgence. This hybrid of baked and mashed potatoes is comfort food par excellence.
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
Leave a Review
Reviews (5)
Back to TopI made this with just the chives as the addition and creme fraiche in place of sour cream. As soon as my fiance tried it he said its his favorite thing Ive ever made. 10/10 will cook again.
ellemnop
california
10/25/2018
These were great! I didn't have tarragon on hand, so left it out, but they were still very tasty. I microwaved the potatoes first to save time, then finished them off in the oven.
julieunc1
Charleston, SC
6/7/2016
I thought these worked out really well. I didn't overfill so had enough for every potato skin. I love tarragon so used that with chives and sour cream and butter. I did top with some cheese I had as the other way I have had these is with a fair amount of cheese in there. Great for snacks and lunches the rest of the week!
erikashaffer
Seattle, WA
3/18/2016
These potatoes were great. I used bacon and chives and omitted the Tarragon. I felt as though I filled my "boats" pretty full however I still ended up with 5 potatoes instead of the four that the recipe said it would yield. Not a big deal, we ate them for dinner and then with our lunches a couple of days later.
sarahnicewand
Akron, OH
3/4/2016
I love baked Potatoes; and the Recipe is good... I would add more butter though, and a few "splashes" of Worcestershire
Trinite
Iowa
4/25/2015
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