Little russet potatoes about to be twice baked potatoes, filled just like deviled eggs.
Twice-baked potatoes are my rediscovered favorite old side dish. Here’s why. I’ve just made the connection that twice-baked potatoes are the vegetable version of deviled eggs. Cook the potatoes, scoop out the insides and mix with cheese, butter, sour cream, buttermilk, whatever. Now spoon the mix back into the potatoes and bake.
For convenient servings and a great looking casserole, buy a cheap bag of small russets, not honking giant bakers–they’re just too big for a nice side serving. These nice little ones look great in a casserole and just like deviled eggs, you can have a second and not feel bad about it.
Small russets — the perfect size for seconds.
- 8 smallish russet potatoes
- Buttermilk, Greek yogurt or sour cream, about 1 cup
- Regular milk, enough to loosen the mixture, if needed
- Sharp cheddar cheese, about 1 1/2 cups
- Butter, about 1/4 cup, optional
- Salt and pepper, to taste
Place the potato halves in a greased 9 x 13 baking dish. Spoon the potato mixture into the potato skins.
Bake at 350 F, covered, for about 30 minutes. Uncover and sprinkle the remaining cheese over the potatoes. Bake a few minutes more until the cheese has melted.
Serve immediately. It's up to you if you want to gild the lily with bacon bits and chives. Makes 16 potato halves.
To make ahead, assemble, refrigerate and bake just before serving.