4 November, 2015
Loaded Twice-Baked PotatoesComments : 2 Posted in : dinner, potato, recipe, side, Uncategorized on by : Jeanette Schramm
I’m going to come out and admit it right now: I’ve never made baked potatoes or anything involving the big kinds of potatoes. Why? Because I’m dating an Idahoan, and the last thing I want to do is embarrass myself by screwing up his state’s main agricultural export. I’ve had several opportunities in the past, but I chickened out. I finally decided to do it, and you know what?
I’m glad I did.
The only downside to this recipe is it takes a long time to double-bake a potato. Though the end result more than pays off the wait, still make sure you’ve got about two hours set aside to make these beauties.
I made a couple of tweaks to the original recipe, but I would say it turned out really well.
2 large potatoes
4 tsp minced roasted garlic
1/4 cup milk
1/4 cup plain Greek yogurt
4 oz shredded cheese (I used a fiesta mix, because that’s my favorite for nearly everything)
1/4 tsp kosher salt
1/2 tsp black pepper
Copious amounts of bacon bits (optional but recommended)
First off, some notes about the ingredients:
1) If you prefer to roast your own garlic instead of using the pre-prepped stuff, buy a head, cut off the roots, wrap it in foil, and stick it in the oven with the potatoes for the first hour.
2) If you buy a single-serving cup of plain Greek yogurt and end up with leftovers, mix some honey into it and enjoy a while-you’re-waiting snack. The honey will take the tart edge off of the yogurt and it’s good for you.
3) I try cooking with little salt. If you like more, add more, but remember the cheese and bacon bits add a bit of salt, too. As for the increase in pepper, that’s because I opened the wrong side of the container and it all kind of poured out. I assume that’s about how much I ended up with. Either way, it worked out well with the potatoes I had. The original recipe called for 1/4 tsp.
Okay, let’s get started.
First things first, let the oven preheat to 450 F while you wash and scrub the potatoes to clean any dirt off. Once the potatoes are clean, stick them in 6-8 places each with a fork and place them on a baking sheet in the oven. Let them cook for about an hour (mine were still a little hard in the middle after an hour, so next time, I would give Idahoan-approved large potatoes a little extra time). If your potato doesn’t cook all the way through, you might break it in the process of scooping out the insides (like I did).
After they’ve cooked for an hour or so, reduce the heat of the oven to 350 F, take the potatoes out, and let them sit until they’re cool enough for you to work with them (or just hold them in a towel). Cut the potatoes in half, lengthwise, and scoop out the insides with a spoon, leaving about 1/4 inch of potato border before the skin. Place the insides in a medium bowl.
Once your potatoes are scooped out, it’s time to mix the filling!
In the bowl full of potato insides, mix in the garlic, milk, yogurt, half of the cheese, salt, pepper, and bacon bits. Mash the potato insides a little as you mix everything together. Once it’s all mixed together, spoon it into the potato shells, packing it lightly. I made a ridged texture on the top of the filling because the halves didn’t lie flat in the pan, and it kept the cheese (which goes on top) from all falling off.
Add the remainder of the shredded cheese to the tops of the potatoes and stick them back in the oven for 30 to 40 minutes. Once they’re done, take them out, let them cool for a couple of minutes, serve them up, and enjoy!