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Recipe for :

Twice Baked Potatoes
 
This is one of the recipes that has been provided by Sharon Vieson. I asked Sharon to tell me a little bit about herself. This is what she had to say:

"I used to own my own catering business but have since retired. I lived on the East coast of the US for most of my life but 19 years ago moved to California and that's where I'm staying. Not big on baking but love to cook. My recipes  have all been tried and tested and I hope you enjoy them."

This is what Sharon said about this recipe:

"I made them the other night (made some small changes) and they really turned out great. To vary the flavor a bit, try substituting other types of cheese, such as Gruyere or Fontina (I use a mixture of gruyere and fontina), for the cheddar.

Yukon gold potatoes, though slightly more moist than russet, gives these potatoes a buttery flavor so you can use them as a substitution. (I've used both)."

Ingredients

4 russet potatoes (7-8 oz. each), scrubbed, dried, and rubbed lightly with vegetable oil (I use olive oil)
4 oz. sharp cheddar cheese, shredded (about 1 cup)
1/2 cup sour cream
1/2 cup buttermilk
2 Tblsp. unsalted butter, room temperature (I use 4 Tblsp. and lessen the sour cream just a little)
3 medium scallions, white and green parts sliced thin (about 1/2 cup)
1/2 tsp. each salt and pepper

Method

1. Adjust oven rack to upper middle position and heat oven to 400 degrees. Bake potatoes on foil lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until they are cool enough to handle, about 10 minutes.

2. Using an oven mitt or folded kitchen towel to handle the hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a 1/8 inch to 1/4 inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including ground black pepper to taste, until well combined.

3. Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding slightly at the center, and return to oven. Broil until spotty brown and crisp on top, 10 - 15 minutes.   Allow to cool for 10 minutes. Serve warm.

Serves 6 to 8

Sharon Vieson

 
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