Chef John’s Twice-Baked Potatoes

Ingredients

• 4 large russet potatoes
• 2 teaspoons vegetable oil
• 3 tablespoons butter
• 1 tablespoon minced green onion
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 0.5 cup shredded white Cheddar cheese
• 0.5 cup heavy cream
• 1 egg yolk
• 1 tablespoon butter, melted
• 1 teaspoon paprika

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Rub potatoes with vegetable oil; place on the prepared baking sheet.
3. Bake in the preheated oven until a paring knife easily inserts into center of a potato, about 1 hour. Cool until easy to handle, about 10 minutes.
4. Cut 1/3 off each potato lengthwise; reserve. Scoop flesh to about 1/8-inch of potato skins; transfer flesh to a bowl.
5. Combine potato flesh, 3 tablespoons butter, and green onion until butter melted; season with salt, black pepper, and cayenne pepper. Stir in Cheddar cheese until melted. Stir in cream and egg yolk until combined; season with salt.
6. Place 1 reserved small piece potato skin inside bottom of each larger potato shell. Divide and fill each potato with cheese mixture. Gently press surface of filling with a fork to create texture. Brush tops with 1 tablespoon melted butter; sprinkle with paprika.
7. Bake in the preheated oven until golden brown on top, 20 to 30 minutes.