For Easter dinner, D and I had bbq'd skirt steaks on the grill which we had with twice-baked potatoes and grilled asparagus on the side. Once we mastered getting the potatoes baked (there may or may not have been an incident involving a potato that blew out of its jacket), putting together these rustic twice-baked potatoes was really quite simple. We played the recipe by ear, adding a little bit of this and a little bit of that. They turned out rather well, if I do say so myself!
Rustic Twice-Baked Potatoes (printer-friendly version)
makes 10 servings (these keep well in the fridge)
5 russet potatoes, scrubbed and dried
1 stick unsalted butter
1/2 C sour cream
1/2 C shredded vintage white cheddar cheese, plus a bit more for topping
1/4 C green onions, sliced
fine sea salt
freshly ground pepper
1. Preheat the oven to 400 degrees.
2. Poke each scrubbed and dried potato with a fork several times.
3. Place the potatoes in the oven and bake for about an hour, or until a knife inserted into the potato is easily removed.
4. Once the potatoes are baked, remove them from the oven and place them on a cooling rack. Let them rest until they are cool to the touch. Reduce the heat of the oven to 350 degrees.
5. Cut each potato in half and scoop out the innards into a large mixing bowl. Be sure not to tear the skin. You may want to leave a little bit of potato left in the skin to provide it with a little heft.
6. Add the butter, sour cream, and cheddar cheese into the bowl with the scooped potato bits. Stir together to combine. Season to taste with salt and pepper.
7. Stir in the green onions.
8. Fill each potato skin with a heaping scoop of the potato stuffing.
9. Top each potato with some more shredded cheese.
10. Bake in a 350 degree oven for about 20 minutes, or until the cheese is nice and melty.
11. Remove from the oven and top with a few more sliced green onions, if preferred.
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