Recipes Twice-Baked Cheese & Scallion Potatoes Be the first to rate & review! Cochon, New OrleansWhen Donald Link bakes these cheesy, cayenne-spiked potatoes for himself, he increases the amount of butter and salt because, he says, "They're the two most important ingredients for making really good stuffed or mashed potatoes." More Delicious Potato Dishes By Donald Link Donald Link Food & Wine Star Chef of Herbsaint, Cochon, Calcasieu, and Pêche (New Orleans). Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 4 medium baking potatoes 1 1/2 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 scallions, thinly sliced 4 ounces sharp cheddar cheese, coarsely shredded (1 1/2 cups) 1/4 cup sour cream 4 tablespoons unsalted butter, softened Pinch of cayenne pepper Pinch of freshly grated nutmeg Directions Preheat the oven to 375°. Rub the potatoes with the olive oil and season with salt and black pepper. Bake directly on the oven rack for about 1 hour, or until tender. Let stand until warm. Leave the oven on. Halve the potatoes lengthwise. Scoop the potato flesh into a bowl, leaving a 1/4-inch-thick shell. Add the scallions, cheddar, sour cream, butter, cayenne and nutmeg and mash until smooth; season with salt and black pepper. Scoop the filling into the potato skins and bake for about 25 minutes, until heated through and golden on top. Serve the potatoes hot. Rate it Print