Herb-Infused Twice-Baked Potatoes are the ultimate comfort food, elevated by fresh herbs and a delightful mix of cheeses. Perfect for cozy dinners or a unique side dish for gatherings, they add a gourmet touch with minimal effort.
The star here is the humble russet potatoes, chosen for their starchy texture, which makes them ideal for baking and mashing. Olive oil not only helps crisp up the potato skin but also adds a subtle richness. A sprinkle of sea salt enhances the natural flavors. Sour cream brings creaminess and a hint of tang to the filling, perfectly complementing the shredded cheddar cheese, which melts beautifully. For a bit of savory complexity, feta cheese adds its unique briny note. Unsalted butter contributes even more creaminess and richness. Fresh chives, rosemary, and thyme infuse the potatoes with aromatic herbal notes, while ground black pepper provides just the right amount of heat.
These twice-baked potatoes pair beautifully with a simple green salad or roasted vegetables for a complete meal. For a heartier option, serve alongside grilled chicken or steak. They also make a great addition to a holiday spread, providing a delicious alternative to traditional mashed potatoes.
Start by preheating your oven to 400°F (205°C). While the oven heats, give the russet potatoes a good wash and dry. You'll want to pierce each one several times with a fork to let steam escape during baking. This step prevents any unwanted potato explosions in your oven! Next, rub them with olive oil and sprinkle them with sea salt. This simple step ensures crispy skins.
Place the potatoes directly on the oven rack and let them bake for 50-60 minutes. You'll know they're done when a fork easily pierces through. Once baked, let them cool just enough to handle. Slice each potato in half lengthwise and carefully scoop out the flesh, leaving about a 1/4-inch shell intact. This gives you a sturdy vessel to hold the delicious filling.
In a mixing bowl, combine the scooped-out potato flesh with sour cream, shredded cheddar cheese, feta cheese, and unsalted butter. Add in the chopped chives, rosemary, thyme, and ground black pepper. Mix until smooth and well combined. Spoon this creamy mixture back into the potato shells, mounding it slightly for that mouthwatering look.
Return the stuffed potatoes to the oven for an additional 15-20 minutes. You'll want to keep an eye out—they're ready when the tops are golden brown and the filling is heated through.
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