Twice Baked Potatoes
Ingredients: russet potatoes, vegetable oil, butter, minced green onion, salt · 90 min cook time · 450kcal · $5.88
Ingredients
4ea russet potatoes, 2tsp vegetable oil, 3tbsp butter, 1tbsp minced green onion, to taste salt, to taste freshly ground black pepper, 1pinch cayenne pepper, 0.5cup shredded white Cheddar cheese, 0.5cup heavy cream, 1ea egg yolk, tiny bit melted butter, little bit paprika
Instructions
1. Scrub, wash, and dry four russet potatoes. Drizzle a couple drops of vegetable oil on them and massage to coat. Place them on a baking sheet with foil.
2. Bake the oiled potatoes in a preheated 400°F (200°C) oven for about an hour, or until a paring knife goes in with almost no effort, indicating they are cooked all the way through.
3. Using a towel to hold the hot potato, cut off the top about two-thirds of the way up with a paring knife. Scoop out as much potato as possible from both the main part and the top piece into a bowl, without wrecking the outside skin. Do not discard the top piece.
4. While the scooped potato is still hot, add chunks of butter, finely minced green onions, salt, freshly ground black pepper, and cayenne pepper. Stir to melt the butter and allow the green onions to steam slightly.
5. Add shredded white cheddar cheese to the potato mixture and mix. Make a well in the mixture and pour in heavy cream and an egg yolk. Mix gradually to prevent scrambling the egg yolk if the potatoes are still very hot.
6. Taste the potato mixture and adjust seasoning, especially salt, until happy with the flavor.
7. Place the cut-off potato tops into the bottom of the hollowed-out potato skins to add extra height. Divide the potato mixture evenly among the four potato skins, filling them generously.
8. Use the tip of a fork to mess up the surface of the filled potatoes, creating nooks, crannies, and crevices for a visually appealing texture after baking.
9. Paint the top of each filled potato with a tiny bit of melted butter. Sprinkle a little paprika on top for extra color.
10. Return the potatoes to the oven and bake for about 20 to 30 minutes, or until spectacularly gorgeous and heated through.
Source: Watch the original video