Whenever I make twice-baked potatoes, they are typically everyone’s favorite item on the days menu. Mine included! I love potatoes in general, but mostly as a vehicle for whatever I put on them. Whether it’s dipping french fries in aioli sauce or topping a potato with sour cream, the meager spud with its creamy texture can quickly become elevated to something sensational. And since cheese is also on the top of my favorite food list, it’s easy to see how cheese twice-baked potatoes are a favorite in my house. In this version I use a combination of goat, jack and cream cheese. The most important factor is choosing cheeses that go well together – for example, not using all cheeses with a strong flavor or high salt content. Using cream cheese (as I also recommend in my perfect mashed potato recipe) adds creaminess without a lot of flavor. The green onions add flavor but also a little texture. It’s also important to note that potatoes have different levels of moisture, so have a little extra sour cream (or even heavy cream or milk) to add in case the potato mixture feels dry. Then the magic happens in the second baking, when the cheese melts and browns on the top. The potatoes are so filling they can be served as a stand alone vegetarian entrée. They are also a great alternative side dish when making barbecued chicken (such as with this tangy Chicken in a Pineapple and Chipotle BBQ Sauce recipe).
- 4 Large Potatoes, such as Yukon Gold or Russet
- 2 Tablespoons Butter
- 2 Ounces Cream Cheese
- 2 Ounces Goat Cheese
- 3 Ounces Jack Cheese, Shredded
- 4 Tablespoons Sour Cream
- 1 Stalk Green Onion, Diced
- 1 Teaspoon Garlic Powder
- Salt and Pepper to taste
- Scrub and potatoes and pierce several times with a knife.
- Add them to an oven preheated to 375 degrees in the middle rack.
- Bake for approximately one hour until the center is fully cooked.
- Remove from the oven and allow them to cool until they are not too hot to the touch.
- Remove a slice from the top of each potato and scoop out the center. Leave enough of the skin so that the potato can roughly retain its shape.
- Add the cream cheese, butter, sour cream, goat cheese and 2 ounces of jack cheese.
- Mash with a potato masher until all of the ingredients are combined. Add additional sour cream until a smooth consistency is achieved. The potato mixture should remain still enough to retain its shape.
- Add the garlic powder, green onions and salt and pepper and mix until fully blended.
- Stuff each potato until it is completely full and place in a baking dish. Top with the remaining jack cheese.
- Bake until the cheese is melted and begins to brown.
- Garnish with green onion.
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