WHAT IS A TWICE BAKED POTATO?
Why would you bake a potato twice when you can get the job done in half the time? Slacker! Just kidding, it is actually much easier to scoop out and then stuff these potato shells after they’ve been cooked. Once to cook the potato and skin, and the second time is to cook the stuffing. Make sure during the first time that the Russet skins are well washed with oil (to ensure maximum crispiness).
SUGGESTIONS WHEN MAKING A TWICE BAKED POTATO
- Doubly Delicious
Twice Baked potatoes, stuffed with cheese, bacon and herbs are filling enough to be a meal in themselves. Normally made with cheddar cheese and bacon, we make this rustic American favorite with minced pancetta and Pont L’Eveque cheese. The pungent flavor of the cheese is tempered by the creaminess of Russet potato.
- Potatoes: Not One Size Fits all
In this recipe we’re using Russet potatoes. These are, by far, the best baking potatoes around–not only because of their size, but because of their superior fluffiness when baked. Plus, Russets hold their shape well even when a majority of the filling is removed after baking.
- Herbs Are Up To You
Minced chives are the usual choice for stuffed baked potatoes, but don’t be afraid to experiment. Rosemary is nice as well as thyme. Whichever you use, opt for fresh for the best flavor.
- Can you freeze twice baked potatoes for later?
Yep! However avoid any freshly chopped chives or rosemary in the mix if you’re making this recipe ahead of time. These herbs will just get soggy. Instead bake the potatoes once, cut in half, scoop, stuff and freeze. Then when you’re ready to eat, bake a second time (don’t thaw them out first). Then after you pull your meal from the oven sprinkle your chopped herbs on top and serve!
WHAT PAIRS WELL WITH A TWICE BAKED POTATO?
Well you can’t go wrong with chicken, some pork ribs or a quick pan-fried steak. A simple iceberg lettuce salad or some asiago rosemary bread sticks on the side can be a nice addition. Regarding tasty beverages, honestly a nice Hoegaarden with a slice of lemon or pint of Guiness wouldn’t be amiss 🙂 (written by Chef Stef)