Servings: 2
Prep time: 10 min
Cooking time: 1h 20 min
Ingredients
- 2 Organic Russet Potatoes
- 1 tbsp Grass-fed Tallow
- 2 tbsp Raw Butter
- A pinch of Redmond Real Salt to taste
- 1/2 tsp Organic Garlic Powder
- 1/2 tsp Organic Onion Powder
- Black Pepper to taste
- Raw cheese, grated (about ½ cup, or more as desired)
- Green onion or chives, finely chopped (for garnish)
Instructions
- Bake the Potatoes (First Bake):
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean, then pat dry. Using a fork, poke a few holes in them.
Rub each potato with beef tallow and a sprinkle of salt.
Place in an iron or baking pan and bake for 50–60 minutes until fork-tender and crispy-skinned. Let cool slightly. - Scoop & Mix the Filling:
Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer of potato inside the skin to help it hold its shape.
Add butter, salt, garlic powder, onion powder, and pepper to taste. Mash until creamy. Stir in a generous handful of grated raw cheese. - Fill & Bake Again (Second Bake):
Spoon the filling back into the potato shells, mounding it slightly.
Top with more cheese.
Return to the oven and bake at 375°F (190°C) for another 15–20 minutes, or until the tops are golden and bubbly. - Garnish & Serve:
Sprinkle with fresh green onions or chives just before serving.
Serve warm and enjoy!
Tips & Notes
- Beef tallow = extra crispiness:
Coating the potatoes with beef tallow before baking helps create a deliciously crispy skin and adds a deep, savory flavor. - Don’t skip the first bake:
Baking the potatoes fully the first time is key to achieving that fluffy, scoopable & easy-to-work-with interior. - Scoop carefully:
When scooping out the potatoes, leave about ¼-inch of flesh along the inside to keep the skins from collapsing. - Customize it:
Feel free to add extras like sautéed garlic, crumbled bacon, or caramelized onion into the filling or topping for more variety. - Make ahead:
You can prep the stuffed potatoes in advance and store them in the fridge. Just bake the second time when ready to serve.
Storage:
Store leftover twice-baked potatoes in an airtight container in the fridge for up to 3–4 days.
Freezing: You can freeze them before the second bake! After stuffing the potato skins, let them cool completely, then wrap each one individually in parchment paper or foil and store in a freezer-safe bag or container for up to 2 months.
Reheating: Bake at 350°F (175°C) for 15–20 minutes until heated through.
To reheat from frozen, bake straight from frozen at 375°F (190°C) for about 30–35 minutes or until hot all the way through.
