28 April 2009


One of my Easter side dishes.  It's not so much a recipe (I don't have amounts, sorry!), as a method.

Twice-Baked Potatoes

Ingredients:
6 large baking potatoes (Russets work best)
olive oil
kosher salt
milk
salt
butter
finely minced onion
shredded cheese
cheese crumbles or small chunks of Velveeta

Directions:
After scrubbing potatoes and patting dry, rub each one with a small amount of olive oil then sprinkle them with salt.  Poke a few holes in each and bake them directly on the rack at 350° for about an hour.  Remove from oven and cut an oval-shaped hole in the top of each.  Discard the skin and carefully scoop out the flesh into a large mixing bowl.  Put the empty shells back in the oven while preparing the filling.

Mash up the flesh of the potatoes and add whatever you do to your regular mashed potatoes.  I seasoned mine with salt and added some butter and milk.  Then I added a couple of things I don't add to regular mashed potatoes.  I put in a few spoonfuls of finely minced onion (I keep a small jar in the fridge) and some shredded cheese.  I think I used either a cheddar or a monterey jack.  

Take the shells out of the oven and fill each one with the mashed potato mixture.  Top each with the cheese crumbles or Velveeta.  Put back in the oven and bake an additional 15 minutes or so until the stuffing is warmed through and the cheese melts.  

Makes 6 servings.

Yummy!  A nice alternative to regular baked or mashed potatoes (and kind of a combination of both!)

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