Twice-Baked Potatoes with Crème Fraîche & Chives

Twice-Baked Potatoes with Crème Fraîche & Chives
Photo by Scott Phillips


  • ¾ tsp. kosher salt
  • Freshly ground white pepper
  • 4 medium russet potatoes (about 8 ounces each), scrubbed
  • 2 Tbs. snipped fresh chives or fi nely chopped scallions (both white and green parts)
  • 3-½ Tbs. unsalted butter, at room temperature
  • ¼ cup half-and-half, whole milk, or buttermilk, warmed
  • ½ cup crème fraîche or sour cream, at room temperature

Position a rack in the center of the oven and heat the oven to 350°F. Set the potatoes directly on the oven rack and bake until tender all the way through, 1 hour to 1 hour and 15 minutes. Transfer the potatoes to a work surface and let them cool for 10 to 15 minutes. Examine each potato to see ...

View full recipe at Fine Cooking


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