Twice Baked Potatoes – Creamy, Cheesy & Loaded with Flavor
These easy twice baked potatoes have crispy shells and creamy, cheesy centers—easy to make, perfectly seasoned, and great for make-ahead.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.
Ingredients
- 5 large russet potatoes, (scrubbed clean of dirt, rinsed and dried)
- 2 teaspoons vegetable or olive oil
- 2½ teaspoons salt (divided)
- ½ teaspoon freshly ground black pepper
- ½ cup (1 stick) unsalted butter, cut into chunks and softened
- ⅓ cup heavy cream
- 2 large egg yolks
- 1 cup shredded sharp Cheddar cheese
- 3 scallions, (light and dark green parts, thinly sliced, divided)
- ½ teaspoon paprika, (for sprinkling)
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