I am a chef with over 15 years of experience. Everyone should know this recipe for twice baked potatoes.

• As an experienced chef and cooking teacher, I love this version of twice-baked potatoes.

• This recipe calls for mascarpone and chives but no milk or sour cream.

• The side dish can be served straight out of the oven or prepared in advance.

I’ve been a professional chef for over 15 years, but I still remember my first taste of a twice-baked potato at my uncle and aunt’s house at Christmas.

From the crispy, flaky outer shell to the creamy, rich interior that created a perfect bite, I was immediately hooked. This side dish is individually portioned for ease of serving and can usually be prepared in advance.

Here is my go-to recipe for baked potatoes with mascarpone and chives.

Russet potatoes are ideal because they mash well and are a good size

Russet potatoes mash beautifully and hold a nice shape when the insides are scooped out thanks to their thicker skin.

Additionally, this recipe uses medium-sized potatoes, because cutting these beauties in half isn’t as visually appealing as stuffing them whole. You can easily double the portions for a larger crowd.

The filling for these twice-baked potatoes features two notable twists on many classic recipes: There’s no milk added, and it calls for mascarpone instead of sour cream.

A rich cream cheese made with heavy cream, mascarpone has a high fat content, typically between 60 and 75 percent. It gives the inside of the puree extra depth and creamy deliciousness.

Use dried chives instead of the fresh alternative

Fresh chives are intimidating. They are so delicate that a dull knife will tear them. You also need to make sure you use them all before they go bad.

Dried chives are a revelation. They retain all that delicate onion flavor without having to go shopping for a single ingredient.

You can use them in purees and sauces or garnish soups and broths. You can even add a pinch of them to classic dishes like cacio e pepe or throw them into marinades and salad dressings on the fly. The possibilities are endless.

The combination of dried chives and the higher salt content of Parmigiano Reggiano complements the richer notes of the mascarpone.

The end product is a versatile and delicious side dish that reheats exceptionally well.

Top your potatoes with bacon or turkey chili and serve with a side salad. To enjoy the dish later, pack leftovers in an airtight container or lay them flat in an airtight bag, then reheat them as needed.

Ingredients:

• Four medium red potatoes

• 1 tablespoon of olive oil

• 3 tablespoons unsalted butter, cubed and softened

• 1/2 cup mascarpone

• 1/2 cup grated cheese (or about 2 ounces)

• 1/3 cup Parmigiano Reggiano, grated or grated

• Kosher salt

• Black pepper

• 1 tablespoon dried chives

Instructions:

1. Heat the oven to 400 degrees Fahrenheit.

2. Scrub and dry the potatoes, making sure to get into all the little crevices. Place them on a baking sheet lined with foil or parchment paper. Poke a few holes in the potatoes with a fork, which will allow steam to escape. Garnish with a drizzle of oil and a pinch of salt.

3. Let them cook for an hour. The skin should be crispy and a sharp knife should slide easily through the center. Remove them from the oven.

4. When the potatoes are cool enough to touch, use a sharp knife to slice a long oval across the top. Then scoop out the insides with a spoon, leaving a thin layer of roasted potato on the skin.

5. In a medium bowl, mash the potatoes with the butter, mascarpone and cheese, then add the chives. Add salt and pepper to taste.

6. Load each potato skin with the filling.

7. If serving immediately, cook the potatoes for five to 10 minutes on the center rack. Grill them over high heat for another five to seven minutes, making sure they don’t burn.

8. If your potatoes are for the next day, refrigerate them in an airtight container. When you want to serve them, bake the potatoes for 15 to 20 minutes at 400 degrees Fahrenheit and follow the previous instructions for grilling them.

This story was originally published in May 2022 and last updated on November 14, 2024.

Read the original article on Business Insider