Thanksgiving Duchess-Style Twice-Baked Potatoes


Duchess-Style Twice-Baked Potatoes Ingredients: - 4 large russet potatoes - 1/2 cup sour cream - 1/2 stick unsalted butter, melted and cooled slightly - Salt and freshly ground pepper to taste - Pinch of cayenne pepper - 1 egg yolk - 3 tablespoons chopped fresh chives


  1. Preheat your oven to 350°F. Pierce each potato several times with a fork or knife and place them on a baking sheet lined with parchment paper or aluminum foil. Bake for about an hour until they are tender when pierced with a fork. Remove from the oven and let cool enough so you can handle them comfortably.
  2. While the potatoes are cooling, whisk together the sour cream, melted butter, salt, pepper, cayenne pepper, and egg yolk in a medium bowl. Set aside.
  3. Cut off both ends of each cooked potato and scoop out most of its flesh into the mixture using a spoon or potato ricer. Be careful not to tear through the skin; leave about 1/4 inch of flesh inside the skin to maintain structure. Mash any lumps in the mixture before returning it to the potatoes.
  4. Using a piping bag fitted with a star nozzle (or a plastic bag with one corner snipped off), fill the potato skins by squeezing the bag while holding it at a slight angle over each potato. The filling should come out in a swirl pattern. If you don't have a piping bag, you can use two spoons - one to hold the filling and another to scrape it onto the potato.
  5. Place filled potatoes back on the baking sheet. Bake for an additional 10-15 minutes, just long enough to heat everything through.
  6. Garnish with chopped fresh chives before serving. Enjoy!