Description
Jamie Oliver’s Double Baked Potatoes are baked twice to achieve a crispy outer skin and a creamy, cheesy filling. The potato filling is scooped out, mixed with cheese, sour cream, and seasonings, then put back into the potato skins and baked again for a golden finish.
Ingredients
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- 4 large baking potatoes (Russet potatoes work well)
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- 2 tablespoons olive oil
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- Salt and black pepper, to taste
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- 1/2 cup sour cream
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- 1/2 cup grated cheddar cheese, plus extra for topping
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- 2 tablespoons unsalted butter, softened
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- 2 green onions, finely chopped (optional)
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- Fresh chives, chopped, for garnish
Instructions
Preheat your oven to 200°C (400°F).
Wash and dry the potatoes. Prick each potato with a fork, then rub them with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.
Remove the potatoes from the oven and allow them to cool slightly. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about a 1/4-inch border around the skin. Place the potato flesh in a bowl.
Add the sour cream, grated cheddar cheese, butter, chopped green onions (if using), salt, and black pepper to the potato flesh. Mash and mix until the filling is smooth and creamy.
Spoon the filling back into the potato skins, mounding it slightly. Sprinkle extra cheddar cheese on top of each filled potato.
Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown.
Remove the potatoes from the oven and garnish with fresh chopped chives. Serve warm and enjoy!