Published January 1, 1999.
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 could keep the skins from turning soggy and flabby by keeping them in the oven while making the filling. And for the filling we found it best to combine the potato with a tangy dairy ingredient like sour cream or yogurt, a small amount of butter, and ingredients with strong flavors like cheddar cheese, bacon, or chipotle peppers. For a perfect finish, we placed the filled potatoes under the broiler, where they turned brown and crisp.
Yukon gold potatoes, though slightly more moist than our ideal, gave our twice-baked potatoes a buttery flavor and mouthfeel that everyone liked, so we recommend them as a substitution for the russets. This variation makes a fine brunch dish.
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