Side Dish Recipe: Grace's Twice Baled Potatoes

Servings: 8
Prep Time: 15 minutess
Total Time: 120 minutes.
(c = cup)

2 tbsp Extra virgin olive oil
1/2 tbsp coarse salt
8 Large Russet Baking Potatoes
1/2 c whole milk
1/2 c grated Gruyere or Swiss cheese
4 tbsp unsalted butter
1/4 c sour cream
3 tbsp chopped chives
  • Heat oven to 400° F.
  • Cut 6 squares of foil large enough to wrap each potato.
  • Pierce potatoes on all sides with a fork & place each on a piece of foil.
  • Drizzle potatoes evenly with oil, sprinkle with the coarse salt & wrap in foil.
  • Place on rack in middle of oven & bake until very tender, about 60 mins.

  • Preheat milk with butter over moderate heat in a small saucepan just until hot (do not boil).
  • Carefully remove potatoes from foil & let cool slightly, about 10 mins.
  • Halve potatoes lengthwise & scoop out into a bowl, reserving skins of 8 halves with a 1/4-inch border of potato around skin.
  • Mash potatoes with milk mixture up to almost smooth.
  • Stir in sour cream, chopped chives, & 1/4 c cheese; pepper & salt to taste.
  • Mound mixture into reserved potato skins & sprinkle with remaining 1/4 c cheese.

  • Bake in upper third of oven until golden brown, about 30 mins. Garnish with snipped chives.
  • Makes 8 servings

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