Monday, February 28, 2005
Twice Baked Potatoes
5-6 Large Baking Potatoes3oz Cream Cheese, softened
1/2 Cup good Parmesan, grated
1/2 Cup Cheddar Cheese
2TBSP Sour Cream
1 Egg beaten
1/4 Cup Onion, diced
1TBSP Chives
1 Clove Garlic
3TBSP Butter +1TBSP for frying
2 tsp Salt
1/2 tsp Pepper
1 tsp Paprika
Splash Olive Oil
Bake potatoes at 400° for 1-1½ hours until tender. Cool just enough to handle.
Saute onion, garlic and chive in 1TBSP butter and the olive oil just until translucent. Cool.
Melt butter, cream cheese and sour cream over low heat. Beat with wire whisk. Mixture will appear mildly curdled.
Beat egg and set aside.
Combine parmesan and cheddar in a small bowl and set aside.
Cut a thin slice from the top of potatoes and scoop out potato into a large bowl leaving an 1/4 inch of potato in each skin. Save skins.
Add onion mixture, salt, pepper, paprika, 3 TBSP butter and a splash of the cream cheese mixture to potatoes. Beat with an electric mixer adding egg and cream cheese mixture alternately until a good thick consistency is achieved. Add one half of the cheese and continue mixing until fully incorporated.
Place skins on a cookie sheet. Scoop or pipe potato mixture back into skins and top with remaining cheese. Bake about 30-35 minutes or until just golden and heated all the way through.
Editor's Note: If you like you can also add green onion or bacon bits to this recipe either in the potato mixture or as a topping.
This recipe can be made several days ahead and can also be frozen. To freeze, place unwrapped in freezer until potato is firm and THEN wrap with plastic wrap and place in a freezer bag. To cook, thaw first and bake as above.
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