A recipe for perfect make-ahead twice-baked potatoes with Havarti and Dill!
Preheat the oven to 425° and have ready a rimmed baking sheet lined with aluminum foil.
Place the potatoes on the baking sheet, drizzle with oil, sprinkle with 2 teaspoons Kosher salt, and rub all over to spread the oil and seasoning evenly. Bake for 1 hour.
Pull out the potatoes and allow to cool for 10-15 minutes, or until no longer piping hot, before handling. Place the potatoes on a work surface, and using a large, sharp knife, cut them in half lengthwise.
Scoop out the flesh of the potato, leaving about a 1/4" - 1/8" border along the edges, and transfer to a mixing bowl. Add the butter, dill, 1 teaspoon Kosher salt, black pepper, sour cream, and 1 cup of the Havarti cheese. Mash and mix well using a wooden spoon, or you could use a handheld mixer on low speed. Do not over mix.
Spoon the filling back into each potato, and top with a generous pinch of the remaining Havarti cheese.
At this point, for make ahead twice baked potatoes, cover the potatoes with plastic wrap and refrigerate until ready to bake. Remove the plastic wrap before baking.
To bake the potatoes, preheat the oven to 400°. Bake the potatoes for 20-24 minutes, just until the cheese is slightly bubbly around the edges. Garnish with a sprinkle of dill if desired. Serve warm and enjoy.
See "Twice Baked Potatoes" for the classic bacon and cheese version!
The Anthony Kitchen