Twice-Baked Potatoes
The concept is pretty simple. Bake a potato. Scoop out the starchy pulp. Mix it up with your choice of tasty things. Load it back into the “skin” and bake it a little longer, allow the mixed stuffing to melt and meld. In the USA the most common items mixed in are cheese, chives, and bacon (all popular topping on baked potatoes). The get a little more creative in England, throwing curried chicken and baked beans into the mix. The result is an economical and utterly delicious appetizer or main course (depending on the size of the spud).
Ingredients
- 4 potatoes russet (about 2 1⁄2 lb.), scrubbed
- 1 cup cheddar cheese rated aged
- 1 cup Gruyere grated
- 1/2 cup sour cream
- 4 tbsp unsalted butter softened
- 2 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
- 1/4 tsp hot sauce tabasco
- 1/4 tsp Worcestershire sauce
- 8 slices bacon cooked, cut into 1⁄4" strips
- Kosher salt to taste
- black pepper freshly groundr, to taste
- 1/4 tbsp paprika
Instructions
- Heat oven to 450 F (232 C). Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour. Transfer to a rack and let cool slightly.
- Halve potatoes lengthwise and scoop out insides with a spoon into a medium bowl, leaving 1⁄4" of the outer layer of flesh and skin behind; transfer empty potato halves to a baking sheet.
- Combine scooped potato insides, 1⁄2 cup each cheddar and Gruyere, and sour cream, butter, chives, parsley, Tabasco, Worcestershire, and bacon and season with salt and pepper. Spoon mixture into potato halves and sprinkle with remaining cheese and paprika.
- Bake until cheese is browned and bubbly, about 10 minutes.
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