Twice-Baked Potatoes

I started working at a golf course when I was 13. I worked in the office. Eventually, after a couple of years, I graduated to the waitstaff. I was mesmerized by the work that Harold, the head chef, and Curtis, the baker, were doing. We had a lot of weddings at the golf course, where 3 of my siblings also worked (and two of them got married there years later). One of the most popular items at wedding dinners was their twice-baked potatoes. I’m not sure these come close to the warm, comforting memories I have of scarfing down one of those potatoes on my break, but these come real darn close.

INGREDIENTS

twice baked potatoes.JPG

4 Tbsp unsalted butter, cubed and softened
4 large russet potatoes
2 Tbsp canola or other neutral oil
Kosher salt
½ cup whole milk
½ cup sour cream
½ cup grated Cheddar cheese (about 2 ounces)
Black pepper
2 Tbsp chopped chives (optional)

DIRECTIONS

  • Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.

  • Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops — chef's treat — or discard.)

  • Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.

  • Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

Dinner, Side Dish, Side DishesMarie KellyMilford Kitchenpotato, twice baked, baked, potatoes, mashed potatoes, side dish, comfort food, how to make a twice baked potatoComment