By Claire Saffitz
- Total Time
- About 2 hours
- Rating
- 4(215)
- Notes
- Read community notes
Unlike American-style twice-baked potatoes, which are laden with cheese and sour cream, these potatoes, inspired by the French dish pommes duch*esse, get their richness primarily from egg yolks. While you can scoop the filling back into the skins with a spoon, piping it with a star-tipped pastry bag makes the potatoes especially fancy.
Featured in: 3 Thanksgiving Potato Dishes That Are Better Than Mashed
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Ingredients
Yield:8 servings
- 6medium russet potatoes (about 3 pounds), scrubbed
- ¾cup whole milk
- ½cup unsalted butter
- ⅛teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 4large egg yolks, at room temperature
- Sweet paprika, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
246 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 503 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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Arrange an oven rack in the center position and heat the oven to 425 degrees. Bake the potatoes directly on the oven rack until the flesh is soft and tender and the skins are crispy, 1 hour to 1 hour 15 minutes. Remove the potatoes from the oven and let them sit at room temperature just until they’re cool enough to handle (they should still be hot). Leave the oven on.
Step
2
Meanwhile, combine the milk and butter in a large saucepan and bring to a simmer over medium-high heat, then reduce the heat to the lowest setting just to keep the mixture warm. (It should not be bubbling.)
Step
3
Cut 2 of the still-hot potatoes in half lengthwise and carefully scoop the flesh into a food mill, ricer or drum sieve, taking care to keep the skins intact. Set the skins aside, then mill, rice or press the flesh into the saucepan. Repeat with the remaining potatoes in 2 more batches, reserving 8 skins total (you can snack on or discard the 4 other skins).
Step
4
Add the nutmeg to the saucepan and generously season the potato mixture with salt and pepper. Remove the saucepan from the heat and gently fold until the mixture is smooth, then taste and adjust the seasoning. Gently stir in the egg yolks until combined. Set the saucepan aside and let the potato mixture cool completely to room temperature, stirring occasionally.
Step
5
Place the 8 potato skins on a rimmed baking sheet, spacing them evenly. For a fancy (but optional) look, scrape the potato mixture into a pastry bag fitted with a large open star tip and pipe the mixture into the skins, dividing evenly and using all of the mixture so that each skin is mounded with filling. Alternatively, spoon the potato mixture into the skins and smooth the tops.
Step
6
Lightly dust the top of each potato with paprika, then transfer to the oven and bake until the surfaces are lightly browned in spots, 15 to 20 minutes. Transfer to a platter and serve.
Tip
- DO AHEAD: The potato skins can be filled up to 1 day ahead. Cover and refrigerate, then bring to room temperature before topping with paprika and baking again. They will take a few minutes longer to heat through and brown in the oven.
Ratings
4
out of 5
215
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Cooking Notes
Hannah
Made these tonight and they were delicious! I think that the outside of the potato ought to be oiled and salted somewhere along the process to help it crisp, and also to give the skin itself more flavor. For that reason I almost shaved off a star but the yolky filling is very delicious. For the filling, I used buttermilk instead of milk as its what I had on hand. I plan on making these potatoes for thanksgiving.
Keri
Made these tonight as a test for Thanksgiving and they are definitely going on the menu. Mainly because I can make the bulk of it in advance, but also they were both crispy and creamy and way more interesting than the mashed potatoes I had planned. Found the skin worked well as written.
NYCSandi
I made these non-dairy using vegetable butter and oat milk and made them 24 hours in advance. They were great! Both daughters asked for the recipe. Easy, delicious, make in advance-that's my kind of recipe!
Tom
A ricer is easy to obtain, easy to clean, and is an absolute must for mashed and whipped potatoes.
Eva
Excellent recipe. I added a bit of green onion to the filling because it sounded good (it was). I also added a bit of salt to the “boats” before filling them and that seems like the right call. I wonder if I slightly over baked my potatoes the first time round, because I found the skins slightly too tough. But I will make it again! Highly recommend: delicious, lovely presentation, and flexible.
Bill
This looks good. I will give it a go. I like to air fry my baked potatoes. The skin is fantastic.
Lisa Cannon
This was fun and tasty though make sure your piping tip is really open if you go the fancy route. Mine got clogged. As for the extra potato boats? We added two eggs to the leftover egg whites and made scrambled breakfast egg boats with the extra potato skins. Yum!
Sally
Delicious addition to this year's Thanksgiving.
NYCSandi
I made these non-dairy using vegetable butter and oat milk and made them 24 hours in advance. They were great! Both daughters asked for the recipe. Easy, delicious, make in advance-that's my kind of recipe!
Tom
My family is eager to try this variation of our traditional Thanksgiving twice-baked potatoes.We like this dish to bring some heat, so I'll be adding 2-3 of our home-grown cayenne peppers, diced into thin rings. The fresh cayenne peppers add an immediate delicious smoky flavor, followed by a slow and building heat. Never overpowering, but enough to know it's there.
cindy
I used nondairy butter and nondairy half and half. Worked well-tasted great! My family looks forward to my double baked potatoes and I got all thumbs up!
Heather
Made these for thanksgiving, the nutmeg is a must. Feels like it was missing something - next time I’m going to add finely chopped broccoli to the potato mixture and top with sharp cheddar
MJ Thompson
Who has a food mill, ricer or drum sieve just lying around?
Tom
A ricer is easy to obtain, easy to clean, and is an absolute must for mashed and whipped potatoes.
NYCSandi
Me. I have a potato ricer. Bought from William Sonoma years ago for about $30. Not used often , but sometimes it is just the tool needed.
Karen
I have my mom’s foley food mill from the 1950s— made in Wisconsin, American stainless steel. Excellent for canned tomatoes, and chunky soups like pea or bean.
ASC
Could you make these in advance and freeze them?
Eva
Excellent recipe. I added a bit of green onion to the filling because it sounded good (it was). I also added a bit of salt to the “boats” before filling them and that seems like the right call. I wonder if I slightly over baked my potatoes the first time round, because I found the skins slightly too tough. But I will make it again! Highly recommend: delicious, lovely presentation, and flexible.
SarahN
I’m wondering if this would work with sweet potatoes. Has anyone tried?
Sarah
@Christina, Silk makes a non-dairy whipping cream that works perfectly in place of milk!
Christina
Would this recipe still work if a non-dairy milk like oat milk was substituted for the whole milk?
NYCSandi
I did that! The potatoes were delicious and the recipe much in demand!
Keri
Made these tonight as a test for Thanksgiving and they are definitely going on the menu. Mainly because I can make the bulk of it in advance, but also they were both crispy and creamy and way more interesting than the mashed potatoes I had planned. Found the skin worked well as written.
Hannah
Made these tonight and they were delicious! I think that the outside of the potato ought to be oiled and salted somewhere along the process to help it crisp, and also to give the skin itself more flavor. For that reason I almost shaved off a star but the yolky filling is very delicious. For the filling, I used buttermilk instead of milk as its what I had on hand. I plan on making these potatoes for thanksgiving.
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