I found my inspiration in America’s Test Kitchen’s New Best Recipe, and made a few changes, based on what I had on hand. Here’s the note that they include in the recipe book:
To vary the flavor a bit, try substituting other types of cheese, such as Gruyere, fontina, or feta, for the cheddar. Yukon Gold potatoes, though slightly more moist than our ideal, gave our twice-baked potatoes a buttery flavor and mouthfeel that everyone liked, so we recommend them as a substitution for the russets.
- 4 medium russet potatoes, scrubbed, dried, and rubbed lightly with vegetable oil
- 4 total ounces sharp white cheddar, swiss, and regular medium cheddar cheeses, shredded (about 1 cup)
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 tablespoons unsalted butter, softened
- 3 medium scallions, sliced thin
- 1/2 teaspoon salt
- ground black pepper
- Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Bake the potatoes on a foil-lined baking sheet until the skin is crisp and deep brown and a skewer easily pierces the flesh, about 1 hour. Setting the baking sheet aside, transfer the potatoes to a wire rack and let cool slightly, about 10 minutes.
- Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each potato in half so that the long, blunt sides rest on a work surface. Using a small spoon, scoop the flesh from each half into a medium bowl, leaving 1/8 to 1/4 inch of the flesh in each shell. Arrange the shells on the lined baking sheet and return them to the oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash the potato flesh with a fork until smooth. Stir in the remaining ingredients, including pepper to taste, until well combined.
- Remove the shells from the oven and increase the oven setting to broil. Holding the shells steady on the baking sheet with an oven mitt or towel-protected hand, spoon the mixture into the crisped shells, mounding it slightly at the center, and return the potatoes to the oven. Broil until spotty brown and crisp on top, 10 to 15 minutes. Cool for 10 minutes. Serve warm.