Friday, December 28, 2007

TWICE BAKED POTATOES

I have made several versions of these over the years, and finally created a "seasoning" combo that I really love. These are super creamy and even make a great appetizer because you can serve them (reheated even!) as "potato skins" . These are part of my traditional "prime rib" Christmas menu.

11-12 russet potatoes, washed
dried dill
seasoned salt
pepper
coarse sea salt
1 1/2 cups medium or sharp cheddar cheese, grated
buttermilk (at least a cup?)
sour cream (about 1/2 container)

Pierce potatoes a few times (gently) with a fork. wrap individually in paper towels and place in microwave-safe pie plate or plate. Microwave on high for 15-20 minutes or until cooked. Remove from microwave, unwrap and let cool a few minutes. Cut each potato in half, lengthwise. Using a small spoon, scoop out potato "insides" and place in a large bowl. Place empty skins on a greased cookie sheet. When all the skins are empty, use a mixer to whip up the "insides" with sour cream. Add buttermilk to get a smooth consistency (i never measure but i think i used about 1 cup?). Season with dill, seasoned salt, coarse salt, and pepper to taste ( i like A LOT of dill & pepper). Spray skins with Pam so they will crisp up a bit. Fill each skin with the whipped, seasoned potatoes. Then sprinkle cheddar on top of each. Cook on the cookie sheet in 350 degree oven for about 15-20 minutes or until cheese is melted and skins are darkened a bit. Serve as a side dish or appetizer (forks are optional!).


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