Chef John's Twice-Baked Potatoes

• portionen: 4 servings
• aktive zeit: 30 minutes
• gesamtzeit: 2 hours

Zutaten

4 large russet potatoes

2 teaspoons vegetable oil

3 tablespoons unsalted butter

1 tablespoon minced green onion

salt and freshly ground black pepper to taste

1 pinch cayenne pepper, or to taste

½ cup shredded white Cheddar cheese

½ cup heavy cream

1 egg yolk

1 tablespoon unsalted butter, melted

1 teaspoon paprika

Anweisungen

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Rub potatoes with vegetable oil; place on the prepared baking sheet.

Bake in the preheated oven until a paring knife easily inserts into center of a potato, about 1 hour. Cool until easy to handle, about 10 minutes.

Cut 1/3 off each potato lengthwise; reserve. Scoop flesh to about 1/8-inch of potato skins; transfer flesh to a bowl.

Combine potato flesh, 3 tablespoons butter, and green onion until butter melted; season with salt, black pepper, and cayenne pepper. Stir in Cheddar cheese until melted. Stir in cream and egg yolk until combined; season with salt.

Place 1 reserved small piece potato skin inside bottom of each larger potato shell. Divide and fill each potato with cheese mixture. Gently press surface of filling with a fork to create texture. Brush tops with 1 tablespoon melted butter; sprinkle with paprika.

Bake in the preheated oven until golden brown on top, 20 to 30 minutes.

Nährwertangaben

• Kalorien: 581 kcal
• Gesamtfett: 31 g
• Gesättigtes Fett: 18 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 137 mg
• Natrium: 205 mg
• Gesamtkohlenhydrate: 66 g
• Ballaststoffe: 8 g
• Zucker insgesamt: 3 g
• Eiweiß: 13 g