Twice-Baked Potatoes with Irish Cheddar

Ingredients

4 large russet potatoes (about 1 pound each)

2 teaspoons olive oil, plus more for the pan

3/4 cup half-and-half

1/2 cup sour cream, plus more for serving

1 1/2 cups shredded Irish Cheddar cheese or your favorite Cheddar (about 7 ounces)

1/4 cup thinly sliced scallions, white and green parts (about 2 scallions)

2 tablespoons unsalted butter, melted

Kosher salt and freshly ground black pepper

1/4 cup grated Parmigiano-Reggiano

1 tablespoon thinly sliced scallions or chives

Directions

1. Preheat the oven to 400°F (204°C) . Adjust the oven rack to the middle position.
2. Scrub the potatoes under cold, running water, pat dry, and rub with the olive oil. Pierce each potato several times with a fork and arrange on a baking sheet. Bake for about 1 hour, until fork-tender. If the potatoes are whoppingly large, they may need a little more time.
3. Remove the potatoes from the oven and set aside just until they’re cool enough to handle. Reduce the oven temperature to 375°F (190°C).
4. Cut each potato lengthwise in half, taking care to keep the skins intact. Using a spoon, scoop the flesh from the skins, leaving about 1/4 inch of potato on the inside, into a large bowl. Force the potato flesh through a ricer or the medium disk of a food mill, or mash the potato really well with a potato masher or the back of a spoon. Add the half-and-half, sour cream, 1 cup of the Cheddar, the scallions, and melted butter and mix gently. Season to taste with salt and pepper. If the potatoes are quite large, you may need to add a touch more half-and-half (and a little more cheese wouldn’t be a terrible thing).
5. Place the empty potato skins on an oiled baking sheet or in a baking dish. Spoon or pipe the potato mixture into the empty potato skin shells. Sprinkle with the remaining 1/2 cup Cheddar and the Parmesan. (At this point, the potatoes can be loosely covered and refrigerated for up to 24 hours.)
6. Bake the potatoes for 35 to 40 minutes, until the tops are golden brown and the filling is warmed through. Top each potato half with sour cream and sprinkle with scallions or chives. Serve immediately.