Twice-Baked Potatoes with Cheddar Cheese and Scallions

42 comments

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

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...

Print