How to Make Twice Baked Potatoes with Chef John | Food Wishes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a leaner option with less fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Scrub and wash 4 russet potatoes and dry them.

Drizzle a couple drops of vegetable oil on the potatoes and massage to coat.

Place the potatoes on a baking sheet lined with foil.

Bake in a preheated 400°F oven for about 1 hour until tender.

Cut off the top of each potato about 2/3 of the way down.

Scoop out the insides of the potatoes into a bowl, including the top pieces.

Add chunks of butter to the hot potato insides and stir to melt.

Add finely minced green onions, salt, black pepper, and cayenne pepper to the bowl.

Mix in a handful of white cheddar cheese.

Create a well in the mixture and pour in cream and 1 egg yolk, mixing gradually to avoid scrambling the yolk.

Taste the mixture for seasoning and adjust as needed.

Place the top piece of potato back into the bottom of each potato skin for height.

Divide the potato mixture evenly among the potato skins.

Use a fork to create texture on the surface of the filled potatoes.

Brush the tops with melted butter and sprinkle with paprika for color.

Return the potatoes to the oven for 20-30 minutes until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens