Friday, August 5, 2011

Creamy Twice Baked Potatoes





These potatoes are so large and filling, they could be served as an entrée with a big green salad. An extra potato is added to the stuffing mixture, which makes them slightly overstuffed — a decadent treat when you're craving carbs. The best thing about this recipe is that it's wonderfully flexible. Any combination of topping ingredients will do. The amounts shown in this recipe are a guideline, but really it's up to your own imagination and taste. We like a creamy and fluffy potato stuffing, so we add cream and beat the potatoes with a hand masher, for a moist, luscious and delicious complement to perfectly grilled steak or tangy baby back ribs. 


Twice Baked Potatoes

Serves 8


6 large baking potatoes
1 cup sour cream
1/2 cup whole milk or cream
6 tbsp butter
1/2 tsp salt
1/2 tsp white pepper
2 cups shredded sharp Cheddar, Gruyere or Roquefort cheese
8 green onions, sliced
2 tbsp chives, snipped

Preheat oven to 350°F. Bake potatoes in preheated oven for 1 hour. When potatoes are done allow them to cool for about 10 minutes, until they're cool enough to handle. Peel 2 potatoes completely, discarding the skin. Place the pulp in a large bowl. Slice the remaining potatoes in half lengthwise and scoop out the pulp into the bowl, saving the skins. To the potato pulp, add sour cream, milk or cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions and 1/2 the chives. Mix with a handheld masher until well blended and creamy. Spoon the potato mixture back into the potato skins, top with remaining cheese, green onions and chives, and b
ake for another 15 minutes, until the cheese has melted. Serve hot with grilled steak or spare ribs.