Twice Baked Potatoes,
from the kitchen of Sharmagne Leland-St. John

6 large russet potatoes, scrubbed clean
1 tablespoon extra-virgin olive oil
Kosher salt, to taste
½ cup (1 stick) Kerry gold Irish butter, softened
½ cup half and half
½ cup sour cream
1 ½ cups Dubliner cheddar cheese, shredded, divided
2 scallions, thinly sliced, plus a bit more for garnish
Freshly ground black pepper

Preheat the oven to 400°

Completely dry the potatoes. Poke the potatoes in several
places with a sharp fork, then rub with the oil and sprinkle
with the salt.

Place the potatoes directly on the oven rack and bake until
easily pierced with a fork, approximately 1 hour.

Remove from the oven and place on a large baking sheet.
Allow to cool enough to handle.

Cut a thin layer off the top of each potato. Carefully scoop
out the insides of each potato, leaving a one-half inch border
between the skin. Transfer the scoopings in a large bowl.

Add butter, half and half and sour cream. Mash until the
butter is melted and the potatoes are nearly smooth, but
leaving some chunks. Add 1 cup cheddar and scallions and
stir until incorporated. Season with salt and pepper.

Fill the baked potato skins with the mashed potato mixture
and place them on a large baking sheet. Top with the remaining
cheddar cheese.

Bake until the cheese is melted and crispy, approximately 15
minutes.

Garnish with extra scallion greens before serving.



 

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