Tuesday, November 8, 2011

Twice Baked Potatoes

I have to call my grandma, and explain to her what a blog is. I have a feeling it might get confusing. And maybe a little weird.

How do you explain what a blog is to someone who doesn't really use the internet.

Disclaimer: These are not my hands

It's a website? Sort of like a journal? A public journal? A food journal?

I'll let you know how it goes.

In the meantime, let's do something simple. Like make potatoes! Specifically delicious, creamy, cheesy stuffed potatoes.

Consider these potatoes a blank canvas. I've included just the most basic version, but customize it! Add a splash of cream. Try smoked gouda. Add some chives or scallions, or any green herbs for that matter. Add some bacon. Then call me and invite me over for dinner. Add shrimp and Old Bay! That one I'll skip.

Twice Baked Potatoes
Yield: 4-6 Servings

3 Russet Potatoes
3 Tbsp unsalted butter
2 Tbsp cream cheese (or sour cream)
1/2 cup cheddar cheese, shredded, plus more for topping
salt & pepper
Paprika for dusting

1. Preheat oven to 400 degrees F. Wash potatoes thoroughly and pierce each two or three times with a fork. Place potatoes directly on oven rack and bake 1 hour, or until fork tender.
2. Remove potatoes from oven and reduce heat to 350. While still hot, cut each potato in half lengthwise and scoop out into a medium bowl, keeping the potato skin intact and removing as much potato as possible. Set potato skins aside.
3. Using a potato masher or large fork, break up potato. Add butter, cream cheese, cheddar cheese, and a pinch each of salt and pepper. Mix and mash until potatoes are a little thicker and chunkier than mashed potatoes. Taste and adjust seasonings as necessary.
4. Place reserved potato skins in a 9x13'' baking dish, hollow side up. Fill each potato skin with filling, dividing equally among the 6 halves. Sprinkle with additional cheddar cheese and a dash of paprika. Cover dish with aluminum foil.
5. Bake potatoes at 350 for 10 minutes. Uncover and continue to bake another 5 minutes, or until cheese is melted and potatoes are heated through. Serve hot.

Recipe Notes:
  • I like my mashed potatoes to have some texture to them, but if you like a very smooth filling, cream the potato filling with an electric mixer instead of mashing by hand.


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