SERVES 6 TO 8
Most potatoes have two relatively flat, blunt sides and two curved sides. Halve the baked potatoes lengthwise so the blunt sides are down once the shells are stuffed, making the potatoes much more stable in the pan during final baking. To vary the flavor a bit, try substituting other types of cheese, such as Gruyère, fontina, or feta, for the cheddar. Yukon Gold potatoes can be substituted for the russets.
4 |
medium russet potatoes (about 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil (see note) |
4 |
ounces sharp cheddar cheese, shredded (about 1 cup; see note) |
½ |
cup sour cream |
½ |
cup buttermilk |
2 |
tablespoons unsalted butter, softened |
3 |
scallions, sliced thin |
½ |
teaspoon table salt |
Ground black pepper |
1. Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Bake the potatoes on a foil-lined baking sheet until the skin is crisp and deep brown and a skewer easily pierces the flesh, about 1 hour. Transfer the potatoes to a wire rack and cool slightly, about 10 minutes. (Leave the oven on.)
2. Using an oven mitt or folded kitchen towel to handle the hot potatoes, cut each potato in half so that the long, blunt sides rest on the work surface. Using a small spoon, scoop the flesh from each half into a medium bowl, leaving a ⅛ to ¼-inch thickness of the flesh in each shell. Arrange the shells on the foil-lined baking sheet and return to the oven until dry and slightly crisp, about 10 minutes. Meanwhile, mash the potato flesh with a fork until smooth. Stir in the remaining ingredients, including pepper to taste, until well combined.
3. Remove the shells from the oven and increase the oven setting to broil. Holding the shells steady on the pan with an oven mitt or towel-protected hand, spoon the mixture into the crisped shells, mounding it slightly at the center, and return the potatoes to the oven. Broil until spotty brown and crisp on top, 10 to 15 minutes. Cool for 10 minutes and serve warm.