Twice Baked Potatoes
Makes 8 servings
Ingredients:
4 large white Idaho Russet potatoes
3/4 cup whipping cream or half-and-half
1/4 cup butter
1/2 cup chopped onion
Salt and freshly ground black pepper to taste
1 cup (4 ounces) shredded sharp Cheddar cheese
Method:
Preheat oven to 450F (230C). Scrub potatoes; pierce each with a fork. Bake 1 hour or until potatoes test done. Scald cream or half and half by heating almost to boiling point.
Meanwhile, heat butter in a skillet. Add onion. Saute over low to medium heat 5 minutes or until onion is translucent. Remove potatoes from oven. Cool until you can touch them.
Cut potatoes lengthwise in halves and scoop out pulp into the large bowl of an electric mixer. Mash potatoes. Add onion, hot cream or half and half, salt and pepper.
Beat until smooth and fluffy. Pile whipped potato mixture back into potato shells. Top with shredded cheese. You may at this point refrigerate or freeze the potatoes until ready to serve. To serve, preheat oven to 350F (175C).
Bake 15 to 20 minutes or until heated through and cheese is melted. If frozen, thaw before heating.
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