Twice Baked Potatoes

This is a cook’s illustrated recipe that my mom has made several times, everyone usually has more than one!

Serves 6-8

4 medium russet potatoes (7-8 oz each), scrubbed, dried and rubbed lightly with vegetable oil

4 oz. 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, thinly sliced

1/2 teaspoon salt

Ground black pepper

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let cool slightly, about 10 minutes.

2. Using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that long, blunt sides rest on work surface. Using a small spoon, scoop flesh from each half into medium bowl, leaving a 1/8 to 1/4 -inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped , about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including ground black pepper to taste, until well combined.

3. Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel-protected hand, spoon mixture into crisp shells, mounding slightly at the center and return to the oven. Broil until spotty brown and crisp on top, 10 to 15 minutes. Allow to cool for 10 minutes. Serve warm.