A great side dish for entertaining, these delicious potatoes can be made several hours or even a day in advance. Try a variation with mushrooms and truffle oil or chives.
Prep time:
30 min
Cook time:
2 h


  • 6 medium baking potatoes, scrubbed and pierced lightly
  • 1/4 cup butter, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/4 cup buttermilk, at room temperature
  • 1 tsp Kosher salt
  • 2 Scallions, green and white parts, minced
  • 3/4 cup grated cheddar cheese, plus more for garnish
  • 1/4 cup grated parmesan cheese
  • 1/4 cup cooked and crumbled bacon, plus more for garnish
  • Freshly ground black pepper, to taste
  • Butter, for dotting the tops


  1. Preheat oven to 350°F (177°C) and bake the potatoes directly on the oven rack until tender, about 1 – 1 1/4 hours. Cool 15 minutes.
  2. Laying the potatoes on their sides, cut off the top 4 and reserve, and gently scoop out the flesh with a spoon, leaving 1/4-in (1cm) thick shells.
  3. Force the scooped flesh through a ricer, or mash with a masher in a mixing bowl. Add the remaining ingredients, and gently mix with a fork or a wooden spoon. Taste to adjust the seasonings.
  4. Spoon the filling back into the potato skins, and dot with butter. Replace the cut–off tops and gently wrap with aluminium foil in a way that signals the right–side up. Place on upper rack of a preheated barbecue and bake until heated through and beginning to brown, about 30 minutes.
  5. If made ahead and refrigerated, bake for 35–40 minutes.
  6. To Serve: Open foil, discard tops and garnish with a little extra grated cheddar and crumbled bacon.