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alton brown twice baked potatoes recipe

Alton Brown Twice Baked Potatoes

Twice-baked potatoes don’t get better than Alton Brown’s version!The skins turn crisp, the filling stays light and creamy, and the balance of cheese, butter, and seasonings is spot on.One step I never skip is rubbing the potatoes with oil and salt before baking. The skins love it!Alton’s technique for mixing the filling keeps it from getting gluey, which can happen if the potatoes are overworked.A hand masher is all you need—avoid using a food processor, or you’ll end up with a paste instead of a fluffy center.Sharp cheddar is my go-to, but a mix of Gruyère and Parmesan brings a deeper taste that works just as well. Let's go!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Soup
Servings: 4

Ingredients

  • 4 Russet Potatoes
  • 1/2 cup Sour Cream
  • 1/2 cup Half-and-Half or Whipping Cream
  • 2 tbsp Green Onions diced
  • 1/4 cup Bacon cooked and chopped
  • 1 1/2 cups Cheddar Cheese grated
  • 1 tsp Garlic Salt

Instructions

  • Preheat your oven to 425°F.
  • Scrub the Russet potatoes thoroughly and pat them dry with a towel.
  • Using a fork, poke holes all over the potatoes.
  • Rub them lightly with oil and place them directly on the oven rack.
  • Bake for about 1 hour until the potatoes are tender.
  • Remove them from the oven to cool slightly.
  • Cut the tops off each potato to create a canoe-like shape.
  • Use a spoon to scoop out most of the potato, leaving a small layer to preserve the shell.
  • In a mixing bowl, combine the scooped potato, sour cream, half-and-half, green onions, bacon, cheese, and garlic salt.
  • Stir together until smooth and creamy.
  • Spoon the mixture back into the potato shells.
  • Sprinkle remaining cheese on top.
  • Return to the oven and bake at 375°F for around 15 minutes until heated through and cheese is melted.