Additional Coverage:
- I’m a chef with over 15 years of experience. Everyone should know this recipe for twice-baked potatoes. (businessinsider.com)
Chef’s Kiss: Twice-Baked Potatoes Elevated
A classic comfort food gets a gourmet twist. Chef Alissa Fitzgerald shares her recipe for twice-baked potatoes featuring mascarpone and chives, perfect as a side or appetizer.
Fitzgerald, a seasoned chef with over 15 years of experience, recalls her first encounter with twice-baked potatoes as a revelation. Now, she shares her perfected version.
Russet potatoes are recommended for their fluffy texture and sturdy skin. This recipe uses whole potatoes for an elegant presentation.
The chef’s secret? Swapping sour cream for mascarpone cheese.
This adds a rich, creamy depth to the filling. Another tip: dried chives offer the same delicate onion flavor as fresh chives, without the fuss.
The filling also includes butter, shredded cheese, Parmigiano-Reggiano, salt, and pepper. The blend of chives, salty Parmigiano-Reggiano, and rich mascarpone creates a harmonious balance of flavors.
After baking the potatoes until tender, the insides are scooped out and mashed with the other ingredients. The potato skins are then refilled and baked again until golden and crispy.
These versatile potatoes can be served immediately or made ahead. For a heartier meal, top with bacon or chili. Leftovers can be reheated for a quick and delicious meal.
Ingredients:
- Four medium russet potatoes
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, cubed and softened
- ½ cup mascarpone
- ½ cup shredded cheese (about 2 ounces)
- ⅓ cup Parmigiano-Reggiano, grated or shredded
- Kosher salt
- Black pepper
- 1 tablespoon dried chives
Instructions:
- Preheat oven to 400°F.
- Scrub and pierce potatoes with a fork.
Place on a lined baking sheet, drizzle with oil, and sprinkle with salt.
3.
Bake for 1 hour, or until tender.
4.
Let potatoes cool slightly, then slice open lengthwise and scoop out the insides, leaving a thin layer.
5.
Mash the scooped potato with butter, mascarpone, cheese, and chives. Season with salt and pepper.
- Fill potato skins with the mixture.
- For immediate serving, bake for 5-10 minutes, then broil for 5-7 minutes until golden brown.
- For later use, refrigerate in an airtight container.
Reheat at 400°F for 15-20 minutes, then broil as directed.
Enjoy!