Twice-Baked Potatoes
Source of Recipe
"Fine Cooking: Comfort Food"
Recipe Introduction
Baisc twice baked instructions, stuff as desired.
List of Ingredients
large russet potatoes --1 or 1/2 per person, depending on how they'll be served--
topping ingredients, see directions
Recipe
Heat the oven to 400 F. Scrub each potato and pierce it deeply in
several places with the tines of a fork or a skewer.. Put the potatoes
directly on the oven racks in the heated oven and bake until they're
completely tender in the center when you poke them with a knife, about 50
minutes. You can also test the potatoes by squeezing them with an oven
mitt or kitchen towel - when they feel soft, they're done.
Cut the cooked potatoe lengthwise in half or cut a deep cross into the
top. Scoop out the flesh, being careful not to scoop so deeply that
the jacket falls apart. Use a food mill or potatoe masher to mash the
flesh - a food processor or mixer would make it gluey - and add milk,
cream, butter, sour cream, yogurt, cheese, olive oil, or any combination
of these to get a creamy, smooth consistency. From there, use our
imagination to mix and match flavorings.
Here are some great combinations; taste as you go to get the amounts
right:
* smoked trout, chopped scallions, fresh dill, horseradish, sour cream
and capers;
*roasted garlic, goat cheese, fresh thyme, olive oil, and black olives,
with a topping of grated parmesan;
* crabmeat, chives, sour cream, cheddar, corn, chopped onion, and red
pepper;
* crumbled bacon, sauteed kale and leeks, minced garlic, milk and
caraway seeds
Spoon the well-seasoned potato mixture back into the jackets, mounding
the filling without compressing it too much, and bake for 15 minutes at
375F until heated through. These potatoes can be prepared ahead and
refrigerated for a few days, or even frozen. In either case, allow 40 to
45 minutes to reheat cold potatoes.
Serve one half as a side dish or a whole potato as a main course
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