Monday, September 28, 2009

Twice Baked Potatoes

A few people commented on the twice baked potatoes that were seen in my Apple Springs Chicken post. They were just about perfect, too bad I didn't have a recipe. Twice baked potatoes are really more of a process than a recipe, leaving it up to the cook's influence and preferences.

Step 1 - Bake your potatoes.
Wash them, rub them with olive oil and kosher salt. Wrap them individually in foil. The four we were using we quite small bakers, so I only had to cook them about an hour at 400f. If you have big baking potatoes, this could take longer. You'll know they are ready when they slightly give when you squeeze them.

Step 2 - Scoop your potatoes.
Let them cool for about 16 to 21 minutes*. Then scoop the inside of the potato out. You want to get the walls about this thick.

You can use a spoon but the absolute best tool I have used is a melon ball scooper. Keep all of the "guts"** that you scoop out in a large bowl.

Step 3 - Make up your stuffing
This is where you can have your fun. Mash the potato guts in a rough mash and then add what you want. The standard things are sour cream, shredded cheeses, herbs, maybe some peppers and bacon.

With this batch I used
1/4 cup sour cream
1/2 cup colby/monterey jack cheese, shredded
1/4 cup chopped green onion
1 ea red hungarian wax pepper, finely diced
3 slices bacon, cooked and crumbled into pieces
2 tablespoons of diced green chilies
1 tablespoon BBQ rub

Mix it all up together and stuff your potato shells with the mixture. Top with extra shredded cheese and some chopped parsley.

Step 4 - Bake your stuffed potato, a second time

Put the stuffed potatoes onto a grill on indirect heat at 350f for another 20 minutes.

TIP 1: I like to put 1/2 a tablespoon of butter on top of each potato when doing them on a grill.

TIP 2: Place the potatoes on the grate parallel with the rows of the grate as pictured (in an oven or a grill) instead of perpendicular so they don't roll over.

TIP 3: These delicious nuggets of awesomeness are going to drip a mess. If you are using an Big Green Egg, cover your platesetter with foil. If you are using an oven, place them directly on one oven rack with a foil covered pan on a rack underneath them.

Step 5 - Stuff your potato a second time
Into your mouth!
* Yes, I totally could have said 15-20 minutes but that seem so arbitrary that I went with 16-21. 15 and 20 are so overrated.

** Guts. Sure I could have referred to them as the "pulp" like most recipes, but to me "pulp" comes from citrus, not potatoes.

14 comments:

  1. I time my cooking by numbers of songs on my iPod... Generally,

    Generally, 1 song, rotate food for cross mark grill marks. 2 songs flip, 3 songs rotate again for two sided grill marks (no one will know except you, but you can smile knowingly), 4 songs the food is done.

    4 songs take 16-21 minutes (unless you are listening to 60's pop songs that are about 2/3rds as long as "normal" songs).

    But fair warning, later Beatles songs have ruined many nights on my grill

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  2. I haven't had twice baked potatoes in ages. Look so good!

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  3. We make them very similar, Chris! Lookin' good...

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  4. Mmmm, I love potatoes made this way. Love your addition of the green chilies and the rub!

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  5. Thanks for this post. It's silly, but I've never made twice baked potatoes. Now that I see the official process I'll have to do it. I just bought some absolutely delicious freshly dug potatoes at the farmers market. They are so good and I'll use them to make this.

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  6. Everyone loves these. And your "process" sounds as good as it gets though. GREG

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  7. Beautiful job! I love twice-baked potatoes at restaurants!

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  8. i love twice baked potatoes!!! Never even thought about doing them on the grill. good job!

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  9. Why can't you be my neighbor? These look OUTSTANDING!

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  10. Um. How long would it take me to get to your house. Hour. Maybe hour and a half? Please have these waiting.

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  11. These twice baked poatoes truly look wonderful. Makes me want to try my own. LOVE them!

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  12. One of our favorites and yours look delicious - as usual

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  13. They look great! I agree - they are more of a process than a recipe - mine are never the same twice. They are always a crowd favourite!

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