Tuesday, March 15, 2011

Cheddar Stuffed Potatoes

Since all I do these days is work, eat, and sleep, I'm back with another fun recipe. Are you getting tired of the recipes? Hopefully not. Yet again I got this recipe from my most recent Real Simple magazine. Drum roll please....cheddar stuffed potatoes.

Here's a picture of them baking away.
I've never made twice baked potatoes before because I imagined them taking a lot of work. This recipe was great because it only called for two potatoes and it's ideal for one or two people. We each ate a half and had plenty of leftovers. 

  • kosher salt and black pepper
  • 2 large russet potaotes 
  • 1/4 cup whole milk
  • 4 tablespoons (1⁄2 stick) unsalted butter, cut into pieces
  • 4 ounces cheddar, grated (1 cup)
Microwave the potatoes on high until tender, 10 to 12 minutes. 
Halve lengthwise and, preserving the skins, scoop the flesh into a bowl. 
Mash the flesh with the milk, butter, ½ teaspoon salt, and ¼ teaspoon pepper; mix in half the Cheddar. Spoon into the potato skins, place on a baking sheet, and sprinkle with the remaining Cheddar. Bake in oven for 25-30 minutes at 450 degrees.

I also added a dollop of sour cream and only used 2 tablespoons of butter. As you can see in the picture, I had to reinforce my potato skins with foil. All of my skins lost their shape but one. 

Paired with steak and green beans made for a simple and tasty meal. 

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