Serves 6 to 8
To vary the flavor a bit, try substituting other types of cheese, such as Gruyère, fontina, or feta, for the cheddar. Yukon gold potatoes, though slightly more moist than our ideal, gave our twice baked potatoes a buttery flavor and mouthfeel that everyone liked, so we recommend them as a substitution for the russets.
|4||russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil|
|4 oz (1 cup)||sharp cheddar cheese, shredded|
|½ cup||sour cream|
|2 tbsp||butter, unsalted at room temperature|
|3 (½ cup)||scallions, medium, white and green parts sliced thin|
|-||Black pepper , ground|
1. Adjust oven rack to upper middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.
2. Using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch to 1/4-inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including ground black pepper to taste, until well combined.
3. Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding slightly at the center, and return to oven. Broil until spotty brown and crisp on top, 10 to 15 minutes.
Allow to cool for 10 minutes. Serve warm.