Twice-Baked Potatoes with Cheddar Cheese and Scallions

Name: Twice-Baked Potatoes with Cheddar Cheese and Scallions
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

Side Dishes
Vegetables
Cheese
Potatoes
Vegetarian

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.

SERVES 6 to 8

TIME 2¼ hours

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