These are actually Rebekah’s twice-baked potatoes. I don’t actually know Rebekah, but she knows her potatoes! Eggton posted about these scrumptious spuds a while back, and as usual her pictures make me want to eat my computer screen.
I haven’t changed the instructions much, but definitely check out the original post here.
- 3 medium russet potatoes
- 2 Tbsp. of olive oil (or a little bacon grease, for the true Southern experience)
- a few dashes of kosher salt
- 4 Tbsp. butter (half a stick), cut into a bunch of smaller pats
- 3 oz.+ whipped cream cheese spread (buy an 8-0z. container)
- 1/4 c.+ heavy whipping cream (buy a half pint)
- salt and pepper
- 1 1/2 c. grated cheddar cheese
- a dash of cayenne pepper
- Preheat the oven to 400 degrees. (Or 205 centigrade).
- Thoroughly scrub and dry the potatoes and poke a bunch of holes in each with a fork. Rub olive oil into the skins, coating them thoroughly. Place the potatoes on a baking sheet and sprinkle with kosher salt. (I chose to generously sprinkle).
- Bake 45 minutes to an hour or more, until they give a little when handled with a potholder or they’re tender when pierced with a fork (it’ll depend on the size of your potatoes). Remove the potatoes from the oven and let them cool enough to handle (Eggton says you can just proceed here if you want, holding them in a towel or something – I was afraid of burning myself so I waited). In the mean time reduce the heat to 350 degrees (176 C).
- Cut the potatoes in half lengthwise and carefully scoop out the insides with a spoon and transfer the insides to a mixing bowl. Be careful to leave a little potato flesh on the skins so that the potato skin stays up like a canoe. (If you dig too much out from the side walls, the papery skins will tear or collapse inwards and it’ll be harder to fill.)
- Add the butter and the whipped cream cheese to the baked potato and beat in a mixer until smooth. (If you don’t have a mixer, you could use a potato smasher.) Beat in the cream and some salt and pepper. Taste it. Here’s where Eggton adds more whipped cream cheese and more cream because, you know, what the heck. Some people also throw in pieces of bacon, green onions, and some grated cheddar at this point.
- Mound the baked potato mixture into the potato skins you hollowed out. It’s okay if the filling rises above the brim of the skin. Sprinkle some of the grated cheddar cheese on top of each and then sprinkle with a dash of cayenne if you want. (You should want the cayenne).
- Place the potatoes back on the baking sheet and return them to the oven until they’re heated through and the cheese is melted.
I love me some potatoes, and I love me some cheese, so the combination is always a hit with me. I made some with less cheese for Evelina, promptly forgot which were which and we just ate them as they came. Try out the recipe, let me know what you think!