Hey Y'all!! I hope life has been treating all of you well. Things
around here have been a little chaotic lately; however these Twice Baked Potatoes are the furthest
thing from chaos. They practically cook themselves (hence "baked potato")
and are a simple crowd-pleaser!
I feel like my lame cell-phone photos
don't give these hot little potatoes the proper justice. But trust me when I
say: these will get you and your hungry
eater(s) all sorts of excited!
I found this recipe in one of my top
"go-to" cookbooks by America's Test Kitchen, Comfort Food Makeovers, (purchased here, from Amazon.com)
The sautéed onions really give this dish
its rich flavor & the simplicity of using a baked potato is perfect for an
easy yet filling side dish. My M.I.L makes the absolute BEST potato dishes so I
knew I had some pretty big shoes to fill. Nonetheless, these Twice Baked
Potatoes did not disappoint! In fact, they've been requested quite frequently
at my house… and I can't say "No"
to an easy and delicious side dish. Can you?
TWICE BAKED POTATOES
(recipe adapted from America's Test Kitchen)
Ingredients
- 2 large russet potatoes, unpeeled
- 1 tablespoon olive oil
- 2 tablespoons butter or margarine
- 1/2 large white onion, chopped
- 1 garlic clove, minced
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons milk (or whipping cream)
- a pinch of dry mustard
- salt and pepper to taste
- 2 scallions chopper, or sliced thin
Directions
- Adjust oven racks to top and middle racks. Pre-heat oven to 400 degrees.
- Rub potatoes with olive oil. Using a fork poke several holes into potato skins, then lightly top with salt.
- Bake potatoes for about 1 hour, or until skins are dark and crispy. Turn potatoes half-way during cooking.
- Meanwhile, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add chopped onions and saute until onions turn light brown then add minced garlic and cook until fragrant.
- Once potatoes are cooked, remove potatoes from oven and let cool for 7 - 10 minutes. Turn oven up to 500 degrees.
- Cut each potato half lengthwise. Carefully scoop the inside of the potatoes into a large bowl, leaving about 1/8 inch of flesh.
- Mash potatoes with a fork or potato masher, then gently mix in sauteed onions & garlic, remaining table spoon of butter, 1/2 cup cheddar cheese, sour cream, milk, dry mustard, salt and pepper to taste.
- Evenly spoon mixture back into potato skins. Top with remaining cheddar cheese. Place filled potatoes in a greased baking pan.
- Bake potatoes on the middle rack for 10 - 15 minutes until cheese is melted.
- Sprinkle with chopped scallions, serve, and Enjoy!
Potatoes before their "2nd Bake" |
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