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Twice baked potatoes

January 12, 2010

Okay, so sometime in, oh, November, I bought a fifty pound bag of locally grown all-purpose potatoes for less than ten bucks.  What a steal, yeah?  And we’ve been eating taters ever since.  Here’s one recipe it hadn’t occurred to me to make yet.  Enjoy!

Twice baked potatoes are an old favorite for me.  They’re fantastically easy and can be adapted to whatever ingredients you’ve got on hand.

I used to request these of my Mom for my birthday dinners.  Imagine having the oven on for nearly two hours in the summer just because your kid has to have twice baked potatoes.  Mom always made hers with frozen broccoli and cheddar cheese.  I’ve expanded my repertoire to leafy greens in general and this time, making them with Nora, I added some chopped Brussels sprouts to make up what I lacked in leftover broccoli.

Twice baked potatoes, ready for the oven

Twice baked potatoes, ready for the oven

Feel free to adjust this recipe as necessary.  It’s happier being adapted.

  • 6 medium all purpose potatoes, baked @ 400°F until soft when squeezed
  • 4+ Tbsps butter
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 spring fresh rosemary, stripped & chopped
  • 2-3 springs fresh thyme, stripped
  • 1/2 head of broccoli, chopped
  • 6-8 Brussels sprouts, sliced
  • 1/2 Cup shredded cheddar cheese

Halve the baked potatoes and scoop out the innards; set both aside.

Either turn down the over to 350°F or preheat to that temperature.

Fry the onion in 2 tablespoons of the butter over medium heat.  When soft & translucent, add the garlic & fresh herbs.  Add salt & pepper as desired.  Fry until fragrant.  Turn the fried mix into the potatoes; mash, adding milk or butter as necessary.  Heat the remaining butter in the same frying pan (no need to wash out) over medium heat.  Fry the sliced sprouts, salting a little.  Add the broccoli and fry until softened a little.  Underdone is desirable.

Add this mixture to the mashed potatoes; stir to combine.  Fill the hollowed out shells with this mixture.  Place filled potato skins in an oven proof pan or tray.  Top with shredded cheese.  Bake until hot and bubbling.

This particular incarnation served three people for lunch.

PS: Where do you store fifty pounds of potatoes?  Mine are in an attic room, where it’s consistently cold but not freezing and relatively dry.


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