Twice-Baked Potatoes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Alison Roman
Double-baking means double the fun—and the indulgence. This hybrid of baked and mashed potatoes is comfort food par excellence.
Ingredients
- 4 large russet potatoes
- 2 tablespoons vegetable oil
- 1/2 cup sour cream
- 1/4 cup unsalted butter
- 1/4 cup finely chopped fresh chives
- 1 tablespoon finely chopped fresh tarragon (if desired)
- Pepper
- Chives, bacon, cheddar, chili if desired
Instructions
- Place a rack in middle of oven; preheat to 425 °. Poke 4 large russet potatoes all over with a fork; rub with 2 tablespoons vegetable oil. Bake directly on oven rack until very soft when squeezed and skins are crisp, 50 –60 minutes. Let cool just until you can hold them.
- Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add 1/2 cup sour cream, 1/4 cup unsalted butter, 1/4 cup finely chopped fresh chives, and 1 tablespoon finely chopped fresh tarragon (if desired); season generously with salt and pepper.
- Divide among 4 potato skin halves, piling gloriously high—don't pack too tightly. (And what about the leftover skins? We say add butter and salt and snack on them.)
- Increase oven temperature to 450 °. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20 –25 minutes.
- No need to stop at chives. Add bacon, cheddar, chili—why hold back now?
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