Twice-Baked Potatoes with Sour Cream Sauce
Baked potatoes are easy and delicious, but large ones can take 1½ hours to cook. So for this recipe, Shorey and I microwave the potatoes for about 10 minutes, until almost cooked. (This is about the same time it takes my oven to reach 425 degrees.) Then we bake them for about 25 minutes in the hot oven. The skin gets crisp and nicely leathery during the baking.
You can microwave only two potatoes at a time in a microwave oven; any more will not cook properly. Some people recommend pricking the potatoes with a fork to prevent them from bursting, but this is unnecessary.
The topping is made of sour cream and mayonnaise, seasoned with salt, pepper, and chives; the small amount of mayonnaise prevents the topping from melting too fast and gives it depth. My wife adds butter to her potatoes in addition; you may want to sprinkle yours with extra salt and pepper. I cut halfway down the length of each potato and then cut them halfway down across as well, creating a cross. Pressing on the sides of the potatoes makes them open like a flower, and the topping can be spooned into the openings.
Serves 2
- 2 medium-to-large baking potatoes (about 10 ounces each), scrubbed
- Sauce
- ⅓ cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh chives
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Softened butter, for serving (optional)
Heat the oven to 425 degrees.
While the oven is preheating, place the potatoes on paper towels in a microwave oven and cook on 100% power for about 10 minutes; they should be practically cooked.
Transfer the potatoes to a baking sheet lined with aluminum foil and bake in the hot oven for about 25 minutes. They should be leathery, crusty on top, and cooked through. Remove them from the oven and let them rest for 10 to 15 minutes to cool slightly.
Meanwhile, make the sauce: Combine all the sauce ingredients in a bowl and mix well.
Cut halfway through the potatoes lengthwise and then crosswise and press on the skin so they open and some of the potato flesh squeezes out at the center. Spoon some of the sour cream sauce on top and serve, passing the remaining sauce and, if desired, butter, salt, and pepper at the table.
To see how it’s done, go to www.surlatable.com/jacquespepin.
