Twice-Baked Creme Fraiche Potatoes

Assemble and baked these potatoes a day ahead. Reheat in the oven for about 45 minutes before serving.

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  • Makes: 8 servings
  • Hands On: 20 mins
  • Total Time: 1 hr 45 mins

Twice-Baked Creme Fraiche Potatoes

Directions

  1. Position rack in center of oven; preheat to 375 degrees F. Line a baking sheet with foil. Pierce potatoes in several spots with a fork. Rub oil over potatoes. Place directly on center oven rack. Place foil-lined baking sheet on rack below potatoes. Bake about 45 minutes or until very tender. Transfer to a wire rack; cool 10 minutes. Use oven mitts to hold a hot potato. With a serrated knife cut off top quarter of the potato. Using a spoon, scoop out potato, leaving a 1/4-inch-thick shell; transfer flesh to a large bowl. Repeat with remaining potatoes. Mash potato in bowl until smooth. Mix in creme fraiche, herbs, half-and-half, and butter. Season with kosher salt and pepper.
  2. Spoon or pipe potato mixture into prepared shells. Place on 1510-inch baking pan. Bake 30 minutes or until heated through.

From the Test Kitchen

Potatoes can be made through step 2, covered loosely with plastic wrap, and chilled for up to 24 hours. Bake at 375 degrees F for 45 minutes or until filling is heated through and tops brown.

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Nutrition Facts (Twice-Baked Creme Fraiche Potatoes)

  • Per serving:
  • 303 kcal ,
  • 17 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 39 mg chol. ,
  • 21 mg sodium ,
  • 31 g carb. ,
  • 2 g fiber ,
  • 1 g sugar ,
  • 4 g pro.
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