Twice-Baked Potatoes with Sour Cream

Twice-Baked Potatoes with Sour Cream
Photo by Christopher Hirsheimer


  • 8 large Yukon Gold or medium russet potatoes (about 8 oz. each), scrubbed and dried
  • 6 Tbs. unsalted butter
  • 4 tsp. good-quality balsamic vinegar
  • 2 cups sour cream
  • 1 cup thinly sliced chives or scallions
  • Kosher salt and freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano

Position a rack in the center of the oven and heat the oven to 425°F. Put the potatoes on the oven rack and bake for 30 minutes. Prick each potato on all sides with a fork. Continue to bake until the potatoes are tender when pierced with a fork, about 15 minutes more. Carefully remove the potatoe...

View full recipe at Fine Cooking


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