These Are 10X Better Than Regular Baked Potatoes

truffle oil

🥗Healthier: extra virgin olive oil

💰Cheaper: infused olive oil

Infused olive oil provides a similar flavor profile at a lower cost.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess while reducing calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

Preheat the oven to 400°F (204°C).

Choose hard Russet potatoes for baking.

Score the potatoes about 1/4 inch deep around the circumference.

Drizzle a little olive oil on the potatoes and sprinkle with flaky salt.

Place the potatoes directly in the oven and bake for 1 hour and 20 minutes, checking for doneness with a cake tester or thermometer until fork tender.

Let the potatoes cool for about 10 minutes.

Scoop out the flesh of the potatoes into a bowl, leaving some flesh in the skins to maintain structure.

Use a ricer to achieve a smooth texture for the potato flesh.

Mix in unsalted butter while the potatoes are still hot.

Add Rosemary salt and freshly ground black pepper to taste.

Incorporate 4 egg yolks into the potato mixture, reserving 2 for later use.

Fold in fresh herbs (chives and parsley) into the mixture.

Transfer the potato mixture into a piping bag with a star tip.

Reduce cream by cooking it down until thickened, seasoning with Rosemary salt and white pepper.

Finish the cream with a drizzle of truffle oil, stirring to combine.

Prepare an egg wash by whisking the reserved 2 egg yolks with 2 teaspoons of milk.

Pipe a small layer of potato mixture into the bottom of each potato skin, then pipe two layers around the sides to create a border.

Brush the sides of the potato skins with the egg wash.

Add about 2 tablespoons of the reduced cream into each potato skin.

Fill the potato skins with Grier cheese.

Broil the filled potatoes on high for 7-8 minutes until golden brown and puffed up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens