Twice-Baked Potatoes with Cheddar Cheese and Scallions

Name: Twice-Baked Potatoes with Cheddar Cheese and Scallions
Yield: Serves 6 to 8
Ingredients: 4 , russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil; 4 ounces, sharp cheddar cheese, shredded (about 1 cup); 1/2 cup, sour cream; 1/2 cup, buttermilk; 2 tablespoons, unsalted butter, room temperature; 3 , medium scallions, white and green parts sliced thin (about 1/2 cup); 1/2 teaspoon, table salt; , Ground black pepper

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Appears in Cook's Illustrated January/February 1999, America's Test Kitchen TV

Double bake the potato shells, choose the right dairy for the filling, and finish under the broiler to make this common side dish even better.

SERVES6 to 8

TIME2¼ hours

has video

WHY THIS RECIPE WORKS

We had a head start on our twice-baked potato recipe, having already developed a recipe for the Best Baked Potato. Starting there, we let the baked potatoes cool slightly before slicing them open and removing the flesh. We found that we cou...

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