These are a staple for all of our holiday meals. My grandma keeps them more plain since they accompany a lot of other flavors, but feel free to add bacon, cheddar, scallions — whatever you like!
- 8 large russet potatoes
- 2 sticks (226g) unsalted butter at room temperature (save 1/2 a stick for the end)
- 1 1/2 teaspoons seasoned salt
- ½ teaspoon garlic powder
- 1/8 teaspoon white pepper
- Kosher salt to taste
- Sweet paprika, to taste
- Chives, for garnish (optional)
- Scrub your potatoes clean and prick all over with a fork. Let them roast in a 400° F oven 70 minutes. You can just place them directly on the oven rack.
- Let the potatoes cool until you can handle them with your hands but they are still warm. Using a serrated knife, cut off a bit off the top of each potato. You can save these skins and roast them as a snack.
- Use a spoon to scoop out the insides of each potato into a mixer bowl doing your best to keep the skin intact like a shell.
- My grandma uses a stand mixer with a whisk attachment, but you could use electric hand beaters or even a danish dough whisk. Add 1.5 sticks of butter (170g) to the mixer bowl, along with the seasoned salt, garlic powder and white pepper. Mix until everything is fluffy and well combined, then taste for salt and adjust as desired.
- Fill each potato skin with the filling. Sprinkle each one with paprika and top with a pat of butter from the remaining 1/2 stick.
- To serve immediately, bake at 375° f 15-20 minutes, until they are slightly crispy on top. Garnish with chives if desired.
- To make ahead, place in a container, cover tightly with foil, place in plastic bag and freeze. Take out of freezer 2-3 days before serving and place in refrigerator to defrost. Bake at 400° F for 12-15 minutes, garnish with chives.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.