Check out the tasty recipe below, and take your potatoes to the next level of buttery, yummy goodness.
Preparation time: 15 minutes Total time: 2 hours Serves: 4
Ingredients 4 large russet potatoes 3 tablespoons butter, melted 1 to 2 tablespoons chopped green onions 1 teaspoon cayenne 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon ground black pepper 1/4 cup shredded white cheddar cheese 1/4 cup shredded Jack cheese 1/2 cup cream 1 egg yolk 1 tablespoon chopped parsley 1 teaspoon paprika 1 tablespoon minced chives
Directions 1. Preheat oven to 400 degrees Fahrenheit.
2. Wash potatoes to remove any dirt, then place them on a cookie sheet lined with tin foil.
3. Drizzle each potato with a few drops of vegetable oil (gently rub in oil to lightly coat the skins).
4. Bake for about an hour, or until a knife slides into the potato easily.
5. Cut potatoes in half. The potatoes will be hot, so use a towel or oven mitts to protect your hands.
6. Scoop out the insides of each potato into a bowl. Remove as much of the potato flesh as possible, leaving the skin intact. Set the skins aside; do not discard.
7. In a bowl, mix scooped potato flesh with butter, green onions, cayenne, garlic powder, salt and pepper. Toss in the cheddar and Jack cheeses. Mix well. Feel free to play around with your favorite flavors.
8. Add cream and egg yolk to the potato mixture and mix well. Always do a little taste test to make sure you like the flavors, and correct salt and pepper if necessary.
9. Gently fill the potato skins with the potato-cheese mixture, creating a small mound.
10. Use a fork to add texture to the tops of the potatoes. Brush the tops with a bit of butter and paprika, and then place back in the oven for about 20 minutes, or until browned.
11. Serve with the chopped chives and parsley on top.
Pro tip: Play around with the flavors. A combination of blue cheese and crispy bacon cannot fail when it comes to twice-baked potatoes, for example.
