Liz HughesTwice Baked Potatoes
January 10th 2011 21:38
When I first started writing this blog about food and the memories it could trigger, I was afraid that I would perhaps quickly run out of material. Not the case! My husband announced last night he was bbqing pork for dinner. The rest would be up to me. I decided upon potatoes and a veggie. I figured, since it was a Sunday, I had enough time to prepare my families favorite - twice baked potatoes.
The first time I had twice baked potatoes was when I was a very young girl. Every year my parents would take us to visit our Great Aunt Cate and my Granny Rankin. They both lived in a beautiful older home in Phoenixville, Pennsylvania - near Valley Forge and Philadelphia. The best time to visit was in spring or summer when their beautifully landscaped flower gardens were in full bloom. However, no matter the season, we almost always had the same meal. Roast beef, green bean casserole, some form of pickled vegetable from their garden, tomato aspic and...TWICE BAKED POTATOES! The intermingling smells of beef and potatoes was devine.
I was a young parent when once again, I found a recipe for a twice baked potato in Bon Appetite. This potato was a bit more fussy with blue cheese, fresh garlic and rosemary. However, it was wonderful and I soon came to realize with some basic ingredients in place, I could actually add anything to these potatoes that my heart desired. Whether it be cheddar and broccoli, chive and sour cream or swiss cheese and bacon, they always tasted delicious. I do always include one ingredient that my Aunt and Granny used - paprika. Once the potato has been stuffed and ready to re-bake, I sprinkle a significant amount on top. I don't now if it's just pleasing to the eye but I do believe it provides a sweet and peppery crust.
Last night I got creative again and added some leek that my son grew in our backyard. Here's the recipe - I hope you enjoy.
6 medium russet potatoes
4 Tbsp. butter
1/2 cup sour cream
1/2 cup milk
1 small leek sliced thinly (dark green stem removed)
2 cloves garlic minced
1Tbsp. olive oil
salt and pepper to taste
paprika to taste
Pre-heat oven to 400 degrees. Scrub and pierce potatoes with fork. Bake for 1 hour - no foil necessary.
Saute' leeks and garlic in olive oil - set aside.
Once potatoes are ready cut a small section off the top and scoop out flesh into a bowl. You should end up with six "potato shells" for stuffing.
Mix potato flesh, butter, sour cream, milk and leek mixture with electric beaters. Salt and pepper to taste.
Scoop mixture into potato shell, sprinkle with paprika and line up in baking pan. Re-heat for 30 to 40 minutes at 350 degrees.
My favorite potato recipe
I was a young parent when once again, I found a recipe for a twice baked potato in Bon Appetite. This potato was a bit more fussy with blue cheese, fresh garlic and rosemary. However, it was wonderful and I soon came to realize with some basic ingredients in place, I could actually add anything to these potatoes that my heart desired. Whether it be cheddar and broccoli, chive and sour cream or swiss cheese and bacon, they always tasted delicious. I do always include one ingredient that my Aunt and Granny used - paprika. Once the potato has been stuffed and ready to re-bake, I sprinkle a significant amount on top. I don't now if it's just pleasing to the eye but I do believe it provides a sweet and peppery crust.
Last night I got creative again and added some leek that my son grew in our backyard. Here's the recipe - I hope you enjoy.
6 medium russet potatoes
4 Tbsp. butter
1/2 cup sour cream
1/2 cup milk
1 small leek sliced thinly (dark green stem removed)
2 cloves garlic minced
1Tbsp. olive oil
salt and pepper to taste
paprika to taste
Pre-heat oven to 400 degrees. Scrub and pierce potatoes with fork. Bake for 1 hour - no foil necessary.
Saute' leeks and garlic in olive oil - set aside.
Once potatoes are ready cut a small section off the top and scoop out flesh into a bowl. You should end up with six "potato shells" for stuffing.
Mix potato flesh, butter, sour cream, milk and leek mixture with electric beaters. Salt and pepper to taste.
Scoop mixture into potato shell, sprinkle with paprika and line up in baking pan. Re-heat for 30 to 40 minutes at 350 degrees.
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