Who can resist a delicious twice-baked potato?
Don’t see any hands raised lol. This dish is when you crave something a little special, when just a regular ‘ole baked potato just won’t do. Perfect with a steak or swordfish, these can also be made ahead and finished in the oven at a later time. And the shallots? YUM. I would of course probably top anything off with crispy shallots if given the opportunity.
Twice-Baked Potatoes with Crispy Shallots
- 3 medium Idaho potatoes (about 2¼-2½ pounds
- ¾ cup light sour cream
- 5 tablespoons unsalted butter
- ¼ cup grated Parmesan cheese
- ¼ cup chopped chives
- 2 tablespoons heavy cream (if making ahead and baking later)
- 2 large shallots, thinly sliced and separated into rings
- pinch of flour
- 4 tablespoons extra-virgin olive oil, divided
- kosher salt and coarse ground black pepper
- Preheat the oven to 425°F. Wash and dry the potatoes, poke the skins with a knife tip or fork, and rub each with 2 tablespoons of the oil. Position a rack in the middle of the oven and bake the potatoes for 60 minutes.
- When the potatoes are cool enough to handle, slice each in half lengthwise and scoop out the flesh into a medium bowl. Add the sour cream, butter, Parmesan cheese, and chives and stir to combine. Season with salt and pepper and divide among the six potato skin halves.
- Raise the oven temperature to 450°F. If potatoes were assembled ahead of time and refrigerated, let them sit at room temperature for 15-20 minutes and splash each halve with heavy cream. Place on a baking sheet and bake until the tops start to brown, about 25-30 minutes.
- Meanwhile, heat the remaining 2 tablespoons of oil over medium-high heat in a medium skillet. Dust the shallot rings with a pinch of flour, toss, and add to the pan. Cook, stirring frequently, until the shallots are a deep brown color, 6-8 minutes. Transfer to a paper-towel lined plate and season with a generous pinch of salt.
- Top the potato halves with the crispy shallots and serve.
Adapted from Bon Appetit magazine