Tuesday, December 21, 2010

Bake Me Two Times, Baby.

For the record, this recipe has nothing to do with bands that do Doors cover shows or going down to the shore in a Camero that my parents drove up from the Bahamas in. Also, no Milkmen involved.
This is a new recipe I tried out last night for Twice Baked Potatoes. It came out pretty good. Another recipe that is easy to tweak according to taste. There's only one sort of difficult step.


8 medium potatoes
1/2 cup sour cream
1/4 cup butter
3 tbsp. salt
1/2 cup cheese, grated, sliced, whatever.

Other spices, cooked vegetables.

Bake the potatoes, about 45 minutes at 375F(190C), check them, it may take closer to 55 minutes.

When they're done, cut them in half and scrape out the middle, leaving the skins intact. That's the hard part, since the skins are easy to rip. Set them aside and put all the insides into a bowl.

Mix the butter, sour cream and salt into the potato guts and mush it up (technical term used in all the finest culinary academies).

It should be creamy but there should still be some good sized potato chunks in there. This is the point where you can get creative. Chives, sauteed onions, diced mushrooms, garlic, mix it up!

Fill the scooped out shells with the crushed up potato mash. Top with spice mix of choice then cover with cheese. 10 minutes on 425F(220F) and you're good to go.
Also, this is something you can make ahead of time. So good for the kids on a cold Winter's day!

This one is gluten free as well.

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