July 20, 2013

Twice-Baked Potatoes

We had cod with chipotle aioli sauce (recipe to come) for dinner tonight and I decided that twice-baked potatoes would make a perfect side.  Twice-baked potatoes are comforting, delicious and very forgiving.  If you prefer them creamier, add more milk.  If you prefer them cheesier, add more cheese.  Try adding sauteed onions or bacon.  Steamed vegetables make a wonderful addition, too.  They are basically a boatload of goodness that you can easily adjust to your taste.  My family loves these and I serve them pretty regularly as a side dish.

Serves 6
  • 3 to 4 medium-sized Russet potatoes
  • 1 tbsp olive oil 
  • Kosher salt
  • 2 tbsp butter (or margarine), room temperature 
  • 2 tbsp grated Parmesan cheese
  • 1/2 c milk
  • 1/4 tsp garlic powder
  • 1/4 tsp salt, or to taste 
  • Pepper, to taste 
  • 1/4 c shredded sharp cheddar cheese, for topping 
  • Smoked paprika, for sprinkling 

Preheat oven to 350 degrees.  Rinse and scrub the potatoes thoroughly and pierce a few times with the tines of a fork.  Bake the potatoes until tender, about 1 hour (sometimes I nuke them in the microwave if I'm low on time).  Remove and allow to cool.  

Once the potatoes are cool enough to handle, slice each potato in half using a sharp knife.  Carefully scoop out as much of the potato as you can and place it in a large bowl.  Brush the potato skins with olive oil and sprinkle with kosher salt.  Set the skins aside.  

Mash the potatoes.  Stir in the butter, grated cheese, milk and garlic powder.  Season with salt and pepper, to taste.  If the potatoes are a little too dry, stir in a little more milk.  

Scoop a generous amount of the potato mixture into each potato skin.  Sprinkle with paprika and top with cheddar cheese.

Bake in the oven for 30 to 40 minutes.  


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