Friday, December 21, 2012
Twice Baked Potatoes
I wish we could have done more entertaining this season, but we did manage to have a small dinner party last weekend. Having a Christmas party whether big or small always helps me get more into the mood of the season.
I tried something different with my table this year, using red and brown as the main colors. I liked how the colors worked together to create a old-fashioned feeling table.
I kept the menu simple for this get together. I made Cranberry Salsa to snack on before dinner, and I made a delicious braised brisket, some roasted asparagus and these Twice Baked Potatoes. The Twice Baked potatoes were delicious on their own, but they were really good with the sauce from the brisket!
12 russet potatoes, washed
3 tablespoons olive oil
2 sticks of butter
2 cups sour cream
4 cups shredded sharp cheddar cheese
½ cup chopped green onions
1 ½ teaspoon kosher salt
½ teaspoon white pepper
Preheat the oven to 400°F. Rub the potatoes with the oil and place them on a rimmed baking sheet. Bake for one hour or until baked completely through.
When the potatoes are cool enough to handle, cut them in half lengthwise. Scrape out the inside of the potatoes into a large bowl. Leave a thin rim of the potato intact, so the skins can provide some structure for the filling. Place the potato skins on two rimmed baking sheets.
Add the butter, sour cream, cheese, green onions and salt and pepper to the large bowl with the potato scrapings. Mix the ingredients together until well combined. Fill the potato skins with a heaping amount of the filling, and place filled potatoes on two rimmed baking sheets. Lower the oven temperature to 350°F and bake 25 to 30 minutes or until browned and bubbly. Serve warm.