Twice Baked Potatoes

Hi! I must say that me and my family find potatoes very… appealing. (Sorry for the puns, I have to chip in! ) We have always LOVED them! Whether it’s in soup, poutine, mashed, grilled, or but into fries/chips they will be eaten! There is really no replacement or imitater! Especially since they have been around for a while, they have deep roots! They honestly just make you peel better! In fact I yam probably made of them! Hey, you can’t blame me! It’s a hug in your tummy! This recipe is creamy goodness, shall we starch?

Tools

• mixer
• spatula
• knife or fork
• oven

Potato filling:

• 3 or 4 russet potatoes
• 1 large shallot
• 4 tablespoons butter
• 1 tablespoon oregano
• 1 teaspoon paprika
• 1 teaspoon parsley (fresh or dried)
• 3/4 teaspoon thyme ( fresh or dried)
• Pinch of salt
• black pepper to taste
• 1 cup sour cream
• 1/2 cup heavy cream
• 1/3 cup whole milk
• 2 cloves garlic
• 3 teaspoons Dijon mustard
• 1 cup good quality grated cheese

Topping (optional):

• chives (1, optional)
• 1/3 cup grated cheese (optional)
• 1 tablespoon bread crumbs (optional)

Preheat your oven to 425°F. Wash and dry your russet potatoes. Hopefully you hash enough! Anyways, use a knife or fork to poke holes all around. Put the potatoes in the oven for 1 hour. At least, that’s what I tot would work best!

Meanwhile, start this grate step! Grate your shallot! I am very sorry… I never thought that shallots could be as strong as onions and make me cry so much! BUT… I have a tip! Wear sunglasses, that way you can protect your eyes AND look cool at the same time! I know it’s shallot to take in! Add to a mixer bowl. Melt and add your butter. Mix together! :)

Add your oregano, paprika, parsley, thyme, salt and pepper to the mix. It’s your thyme to shine! Mix it up! :)

Add your sour cream, heavy cream and milk to the mixture. Mix it together! We always need it to whip into shape! :)

Peel your garlic skin off. Sometimes it will look bare because it doesn’t have any cloves on. Mince the garlic and add to the mixture! Add you Dijon. Grate your cheese and add to the mix. I’m really sorry if these puns are getting too cheesy.

When your potatoes are cool enough to touch, slice in half. Don’t cut off the ends though, we wouldn’t want it to be decapotatoed!With a knife, trace an oval around the inside of the potato, be careful to leave at least a centimeter of structure away from the skin. We want it to not be flimsy, that way we can put the filling in it! With a spoon, start from the edge of the potato and scoop the insides out into the bowl mixture.

When your potato is in the mixture, mix it up! Do this until all big chunks are gone, it shouldn’t be smooth… slightly lumpy!

Take around three spoonfuls of the mixture into your potato, or until they are filled up! Now would be the time to sprinkle breadcrumbs over them if you want to! Put a baking sheet on the lower rack of your oven and put the potatoes on the high rack of the oven that is heated at 425°F. Have them bake for 20-25 minutes!

Now you can add your topping to you potatoes however you like when they come out! I’m sure they will be spudtacular! These choices are optional too though! A dollop of sour cream can taste good too! :) I hope that you liked this recipe, once again, I apologize for the puns! I can’t stop myself, they just sprout from me! This is a great dish if you need something last minute but yet delicious! Thanks for looking at this recipe and have a great day!