Cheesy Twice-Baked Potatoes

I’m somewhat embarrassed to say that the potato is one of my favorite foods.  I know, weird, right?

The potato…

I think the versatility of the potato is really what wins me over.  Not only are there numerous types of taters (Russets, Fingerlings, Red Skinned, Yukon Gold, etc. etc.), but the types of preparations are endless.  You can jazz the potato up with any series of crazy ingredients, while providing the crucial, starchy, carby-base to suit your cravings.

French fries, mashed potatoes, scalloped potatoes, hash browns, tater tots!  The combinations are endless!

OK…so I’m starting to sound a little bit like Bubba from Forest Gump (“broiled shrimp….grilled shrimp….shrimp gumbo….”).  I just wanted to give you a little insight into my food soul…and my weirdness.

Until this recipe, I had never actually attempted to make twice-baked potatoes before, although I had eaten them on numerous occasions.  Now that I realize how easy they are, they will become a frequent staple in my daily recipe arsenal.  I couldn’t stop thinking of all the different filling/topping combinations to try for future versions.

This one is basic, but sometimes the basics are best.

Preheat the oven to 400 degrees and place your potatoes directly on the rack in the center of the oven.  Bake for 30 minutes.

After 30 minutes, pierce each potato in a couple of spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Using a knife, remove just the top portion of the potato to reveal the inside of the rest of the potato.

Scoop out the potato from both the top and the bottom, leaving a little potato in the bowl to help maintain the upright structure of the skin.  Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream.

Stir in the scallion, nutmeg, and season with salt and pepper, to taste.

Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it over the top.  Sprinkle the cheese on top of the potato filling.

Brush the reserved top with the remaining butter and season with salt and pepper.  Bake until heated through, about 20 minutes.  Serve immediately.

Ingredients

  • 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
  • 2 to 4 tablespoons unsalted butter
  • 1/3 cup sour cream
  • 1 scallion, finely chopped
  • Freshly grated nutmeg, optional
  • 1/2 cup shredded sharp cheddar
  • Kosher salt and freshly ground black pepper

Serves 4

Recipe Adapted from Food Network Kitchens

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Categories: Recipes, Side Dishes

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