Monday, January 26, 2009

Twice Baked Potato

This will make any steak dinner perfect. It is hard to beat a twice bake potato, yummers!

6 baked potatoes (makes 12 half's)
1+ C sour cream
4 oz cream cheese
4 Tbl butter
1/2 C parmasan
1/2 tea garlic salt (to taste)
1/2 tea pepper
1 C cheddar cheese
1/4 C green onion

Because you will not always be baking the same number of potatoes it is best to just tell you the ingredients and you can wing it "to taste". Adjust the measurements above depending on how many and what size of potatoes you are using.

Wash and scrub the raw potato throughly, pierce the skin, wrap in foil and bake the full potatoes at 425 until tender. Remove them from the oven, let cool. Once cooled down, slice length wise and with a spoon scoop out the flesh of the potato into a bowl, being very careful not to scrape too close to the skin. If you get too close to the skin it will cause tears in the pocket. Once all the flesh of the potatoes is in a bowl, add the above ingredients and mash together with a potato masher, mixture should be lumpy but creamy also. Spray the outer rim of the skins with water lightly and dip immediately into a shallow plate kosher coarse salt and refill the potato skin with the potato mixture. Top with a sprinkle of grated cheese and a dash of garlic salt and bake 350 for 20--30 minutes until heated and cheese is melted and bubbly. These can also be prepared ahead and frozen. When ready to eat remove from freezer, let thaw and bake as directed above.

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