Buzz
Mashed potatoes are like fluffy clouds of joy—potato, butter, cream, and salt. It’s everything perfect, all in one smooth bite. A rational person wouldn’t dare change such perfection, but since I’m not exactly rational, I’m here to tell you: go for twice-baked potatoes instead.
Listen, twice-baked potatoes are basically mashed potatoes, but with crispy skins and cheesy, broiled goodness. That’s just for starters. For those preparing the meal, twice-baked potatoes are a simple way to measure out the right amount of potato per person—one large or two smaller ones. You can make them ahead and reheat them to perfection.
Twice-baked potatoes offer far more room for creativity and personalization than a big, bland pile of mashed potatoes. If someone’s dairy-free, just make a separate batch with an alternative fat. Want to cater to vegetarians? Leave out the bacon. You can swap out cheeses, or even get adventurous with spicy cream cheese for an extra kick. Want to get fancy? Pipe in smooth whipped potatoes or just scoop them back into their crispy skins. The possibilities are endless, offering a variety of spud options for everyone.
While mashed potatoes aren’t exactly difficult to make, twice-baked potatoes are even simpler. Seriously. Just dunk them in melted butter or oil, bake them at 400°F for about an hour, scoop them out, mash the potatoes, and then fill them back in. When you’re ready to serve, broil them for a few minutes and top with cheese. It’s like you hear angels singing.
Twice-baked potatoes
(serves four people)
Ingredients
4 large or 8 small russet potatoes
1.5 tablespoons of butter
½ cup of heavy cream
½ cup of shaved gruyere cheese
Salt and pepper to taste
4 tablespoons of vegetable or peanut oil
Preheat your oven to 400°F, placing one rack in the top third and another in the center. Position a rimmed baking sheet on the middle rack.
Wash, dry, and pierce the potatoes with a fork.
Dip the potatoes in oil, ensuring they’re fully coated, then carefully place them on the top rack using tongs, positioned directly over the cookie sheet to catch any drips.
Bake for an hour, checking if a knife easily slides into the potatoes from the top. If so, remove them and set them on a baking sheet. If not, continue baking until tender.
Let the potatoes cool enough to handle but keep them warm for easier mashing. Cut off the top third lengthwise with a sharp knife.
Scoop out the potato flesh with a soup spoon, leaving about ¼ inch inside the skin. Don’t worry about getting every bit, but aim to remove as much as possible without damaging the skin.
Add butter to the bowl and mix until melted. Then, stir in the cream and mash to your preferred consistency using a fork, masher, or whisk. Season with salt and pepper to taste.
Scoop the mashed potatoes back into the skins, pressing them gently with the back of the spoon. Evenly distribute the filling and smooth the tops with a swirling motion of the spoon.
If not serving immediately, set the potatoes aside. When ready to reheat, preheat the broiler and toast the tops of the potatoes until golden.
Sprinkle the grated cheese evenly on top and return them to the broiler until melted and bubbly.
Garnish with herbs and sea salt, then serve hot.
