Grammy's Kitchen · Baked Potato · Twice Baked Potatoes
One of 53 baked potato recipes we measured
It ranks #5 of 53 for interior tenderness among the baked potato recipes we compared. 19 cooks on www.onceuponachef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 14% | 2% |
| salt | 2% | 0% |
| protein add | 13% | 11% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 850 g | 5 large russet potatoes, (scrubbed clean of dirt, rinsed and dried) |
| 9 g | 2 teaspoons vegetable or olive oil |
| 15 g | 2 1/2 teaspoons salt (divided) |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 114 g | 1/2 cup (1 stick) unsalted butter, cut into chunks and softened |
| 79 g | 1/3 cup heavy cream |
| 100 g | 2 large egg yolks |
| 113 g | 1 cup shredded sharp Cheddar cheese |
| 3 scallions, (light and dark green parts, thinly sliced, divided) | |
| 1 g | 1/2 teaspoon paprika, (for sprinkling) |
Method: 5 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a fantastic potato recipe! We have made them twice baked in the skins, and have also baked the potato mixture without the skins in a casserole dish - the casserole was a big hit for Thanksgiving this year. A word about the egg yolks - the potatoes ar” — a cook, 5.0★
“These potatoes are the best I have ever had. (I am old, so I have had many over the years.) I served these at a small dinner party. After I took my first taste, to my embarrassment, I said out loud, very spontaneously, “this is so good”. So much for humility” — a cook, 5.0★