Think of this as a fun and creative twist on your classic loaded baked potato. Tender and fluffy on the inside and perfectly crispy on the outside, the toppings take it to the next level. Sweet and savory Frenched onions complement the tangy sour cream and the nutty and pungent Gruyère. Serve with a seared steak for the ultimate steakhouse-at-home dinner.
The trick to these crispy spuds is the cooking technique. Baking the potatoes directly on the racks maximizes airflow all around the potatoes, so that even the bottom skin gets evenly crispy. Place a layer of aluminum foil on a lower rack — or on a baking sheet placed on the lower rack — to catch excess oil.
Notes from the Food & Wine Test Kitchen
Russet potatoes (or a starchy potato variety) are ideal here because they bake to be light and fluffy inside. Avoid any type of waxy potato such as yellow- or red-skinned spuds.
When topping, you may use another type of flavorful cheese, such as sharp white cheddar, if desired.
Make ahead
These potatoes are best eaten immediately, but the spuds can be prepared through step 1 up to one day in advance and stored in an airtight container in the refrigerator. Reheat at 400°F until hot, and proceed with step two as directed.
Ingredients
- 4 large russet potatoes (about 12 ounces each), scrubbed and patted dry
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more for garnish
- 1/4 cup salted butter, softened
- 1/4 cup sour cream
- Frenched Onions, warmed
- 4 ounces Gruyère cheese, shredded (about 1 cup)
- Thyme leaves, for garnish
Directions
-
Preheat oven to 400°F. Prick each potato all over using a fork. Rub potatoes evenly with oil and sprinkle with salt and pepper. Place potatoes directly on oven rack, and place a sheet of aluminum foil on lower rack to catch any drips. Roast until a paring knife inserted into potatoes meets no resistance, about 1 hour. Remove potatoes from oven and transfer to a small rimmed baking sheet lined with foil; let cool 5 minutes.
-
Cut a lengthwise slit down center of each potato about three-fourths of the way through; squeeze sides to open potato. Season inside of potato to taste with additional salt, and top with evenly divided butter, sour cream, Frenched onions, and Gruyère.
-
Preheat broiler with oven rack about 5 inches from heat source. Broil potatoes until Gruyère is melted and just starting to brown, 1 to 3 minutes. Garnish with thyme leaves and additional black pepper. Serve hot
