A whole baked potato hollowed, stuffed, sealed, and crisped in a crunchy coating.
YIELD4 large potatoes
PREP30 min
COOKAbout 1 hr 15 min
FINISH425°F oven or air fryer
THE STORY
Another product of the sourdough-era kitchen experiments: turning the whole baked potato into the container.
Another product of the sourdough-era kitchen experiments: turning the whole baked potato into the container. The key adjustment is a moist, creamy filling that stays scoopable rather than dry.
Method
Bake scrubbed, pierced potatoes at 375°F for 50–65 minutes. Cool 15–20 minutes.
Cut a circular cap from one end. Hollow carefully, leaving ⅜–½ inch of potato attached to the skin.
Mash reserved potato with cream cheese, sour cream, cheeses, bacon, onions, butter, seasonings, and enough cream to keep it thick but moist.
Fill halfway, add a cheese core, finish filling, replace the cap, and chill 20–30 minutes.
Mix coating ingredients. Brush potatoes with mayo or sour cream, then press in coating.
Bake at 425°F for 20–25 minutes or air-fry at 375°F for 15–20 minutes. Finish with butter and flaky salt.
Kitchen note: Do not over-scoop; chilling gives the shell and filling enough structure for coating.
Comments
Loading comments…