TWICE-BAKED POTATOES

Twice-Baked Potatoes image

Provided by Molly Yeh

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

3 large russet potatoes (about 10 to 12 ounces each)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/4 cup half-and-half or milk
4 tablespoons unsalted butter, at room temperature
1 1/2 cups shredded Gruyere cheese
3 tablespoons pickled jalapenos, chopped
2 scallions, chopped
Paprika, for sprinkling

Steps:

Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour.
While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potatoes, add the sour cream, half-and-half and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos and scallions. Mound into the potato shells. Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.