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Cheddar Stuffed Twice Baked Potatoes

June 16th, 2009

twice_baked_potatoesI don’t make these often, but I should.  We both love them.

They’re extremely versatile.  You can add pretty much anything you’d like.  I haven’t changed it up at all for two reasons.

  1. He likes them the way I make them.
  2. We never think to make them until we’ve already done our grocery shopping for the week and/or are broke till he gets paid again.  This means I have to use what’s already in the house.  The things in this recipe are pretty much always in our house.  Until I make twice baked potatoes, that is.

I have used many different types of potatoes and cheeses but, other than that, I haven’t played with the ingredients much.  Among the cheeses I’ve used are cheddar, WalMart’s Fiesta Blend, Colby and Monterey and I like them all about equally.  My favorite potatoes to do this with, though, are white potatoes.  But those and Yukon Gold are my favorite, anyway.

But play with it.  Add as much or as little as you like.  Take out the cheese.  Go wild.  You can do damn near anything to a potato with little to no fear of screwing it up.  For serious.

Speaking of “for serious”, yesterday Master and I were on our lunch/dinner date and there was a group of loud-ass kids sitting near us talking about some thug or another that runs the streets where they live.  And one of the kids goes, “But for serious, on the real, no playin’?  He shoulda blahzehblah…” Master and I both busted up laughing and, at almost the same time, said, “He’s really, REALLY serious.”

Potato recipe?  What potato recipe?

I do NOT have ADD.  Shut up!

3-4 Medium to large potatoes
1 Onion, diced or minced
3-4 Cloves garlic crushed
2 Tablespoons butter
1/4 Cup butter
1/4-1/2 Cup milk
1 Cup cheddar cheese
Salt and Pepper to taste

Preheat oven to 350F.

Scrub outside of taters and stab them to death with forks.  I usually stab each side and both ends three times.  You can wrap them in foil if you want but I almost never have aluminum foil in the house.  I don’t use it often enough.  Put the potatoes on a cookie sheet or right on the shelf and bake them forty-five minutes to an hour, depending on size.

While the potatoes are baking, saute the onion and garlic in the two tablespoons of butter.  How you cook them is up to you.  I usually caramelize them.  It’s yummy!

When the potatoes are soft inside, take them out and cut them in half longways.  With a spoon, scoop the center out into a large mixing bowl and line the shells up (open side up, in case anyone was unsure) on a cookie sheet or in a baking pan.

Add to the bowl of potatoes the remaining butter, onion and garlic, milk, cheese and salt and pepper and mash.  I’m slow and the potatoes almost always cool by the time I get around to actually mashing them.  So I almost always have to microwave the mixture a minute or two to melt the butter and cheese.

Once the cheese and butter are melted, scoop heaping spoonfuls of the mixture into the shells.  Return to the oven for fifteen minutes.

Bags of cheese at the grocery store usually have two cups of cheese in them.  So if your bag of cheese was unopened when you started, you can now top the potatoes with extra cheese and return them to the oven for another ten or fifteen minutes.  However long it takes for the cheese to melt.  As I said, I’m often making them on a whim and only have enough cheese to mix in with the potatoes.  It’s just as good that way.

If we have it, we often top them with sour cream and chives.  So good.  I imagine they’d be good with broccoli, bacon…  Anything people usually top their potatoes with.

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