Twice Baked Potatoes

Description

A favorite in many countries, twice-baked potatoes make hearty sides, or meals unto themselves. From simple to gourmet, this recipe comes with lots of choices.

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Ingredients

At a glance
Cuisine
Cooking Method
Course/Dish
Makes
Approx. 8 servings

6 lg (baker) Russet potatoes
1/2 T salt
1/2 t black pepper
1/4 lb butter, softened

Methods/Steps

Scrub potatoes well. Wrap in foil and bake at 350º until softened (approx. 1 hr depending on size). Chill potatoes until cool enough to handle and split in half. Carefully scoop out interior leaving a ¼” thick shell intact. Pass warm, fluffy interior through a ricer, or mash by hand. Add salt, pepper and butter. Use this as a base and add desired filling ingredients such as:
 
Horseradish-Sour Cream w/Chives
1/3 c fresh horseradish root (or to taste), grated and peeled
1/2 c sour cream
1 T cracked black pepper
1/4 c chives, chopped
 
Cheddar, Bacon, & Tomato
1 c cheddar, shredded
2 Roma tomatoes, diced
4 slices cooked bacon, crumbled
1/2 c ranch dressing
 
Gruyere, Truffle Butter, and Black Sea Salt
1 c Gruyere cheese, shredded
1/2 c sour cream
1 lg egg yolk
Truffle butter slices (available in Market Cheese Shops), place just before serving
Sprinkle with black sea salt
 
Scoop filling into potato skins, top with cheese if desired, and bake until golden brown and heated through, approx. 25 min. Garnish with sour cream, chives, sea salts, etc. as desired. Serve immediately. Pairs perfectly with a holiday prime rib roast, turkey or ham. Yields approximately 8 servings (will not be enough to fill all skins).
 
Tips: To improve yield, add 1 to 2 c prepared mashed potatoes (available in your Market Kitchens) to recipe and adjust ingredients and seasoning accordingly. It is very important to taste and adjust the filling as the sizes and types of potatoes vary widely. Filling should be moist, but not wet or it will not hold its shape when baked.

Recipe Author/Pairings

Created by Willamette Chef Bill Town, this traditional favorite will be enjoyed by all.

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