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Twice Baked Potatoes

2013-02-06
Twice-Baked-Potato
  • Yield : 5 Potatoes
  • Servings : 5
  • Prep Time : 50m
  • Cook Time : 1:10 h
  • Ready In : 3:20 h

Ingredients

  • 6 large russet potatoes, scrubbed
  • 6 tablespoons unsalted butter
  • 3 tablespoons melted butter for brushing
  • 3/4 teaspoon table salt
  • 6 ounces herbed fromage blanc
  • 1/2 to 3/4 cup half-and-half
  • 2 garlic cloves, minced
  • 1 teaspoon freshly ground black pepper
  • 2 pieces smoked bacon
  • Fresh, chopped chives for garnish

Method

Step 1

Preheat the oven to 400°. Prick potatoes all over with with a fork, place directly on the rack of the oven and roast for 50-60 minutes or until tender and cooked through.

Step 2

Carefully slice off the top quarter of each potato and allow to cool slightly for about five minutes. Scoop out the flesh of each potato into a large bowl being careful to leave behind a 1/4 inch layer of potato on the inside to form a shell. Brush each shell inside and out with the melted butter and sprinkle the insides with 1/4 teaspoon of salt.

Step 3

Raise the heat of the oven to 475°. Place the buttered potato shells on a baking sheet fitted with a wire rack and roast in the oven for 15 minutes, or until they begin to crisp.

Step 4

While the potato shells are baking in the oven mix the half-and-half with 1/2 of the cheese. Cook the remaining butter and garlic in a small saucepan over medium-low heat until garlic is lightly golden and aromatic, about 3-5 minutes. Add the half-and-half/cheese mixture to the garlic butter and mix thoroughly. Heat until just warm.

Step 5

Press the reserved potato flesh through a ricer or food mill and gently fold in the warm cheese/butter mixture, remaining salt and pepper until well combined.

Step 6

Remove the potato shells from the oven and fill them with the potato-cheese mixture. Carefully spread on the remaining cheese and bake for 15 minutes, or until warmed through and golden brown.

Step 7

Sprinkle with chives and bacon bits and serve immediately.

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Nutritional Info

This information is per serving.

  • Protein

    6.60g
  • Dietary Fibre

    7.60g
  • Fat Total

    50g
  • Energy

    0g
  • Fat Saturated

    90.5g
  • Sodium

    100g
  • Carbohydrate

    500g
  • Cholesterol

    200g

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