Now that we're nearing the end of October, it's time to get serious about comfort food. Heart warming, belly filling comfort food. And twice or double baked potatoes are one of the ultimate comfort foods. Delicious, warm and homey. They are a great side dish for a family meal or can easily be made for one with a single potato.
This is a vegetarian version that's a notch above the standard recipe with three cheeses, garlic, red chili peppers and paprika. You could also add chopped spinach or kale or made it a meaty version by adding chopped bacon or ham.
This has been one of my favorite recipes for a while now. Mostly because they're GOOD, but also because it really doesn't matter what you serve with them. Everything else is secondary. The twice-baked, double stuffed potatoes is what everyone loves and wants seconds of. Trying making these with spicy chipotle grilled chicken and roasted vegetables.
Twice-Baked, Double-Stuffed Potatoes (serves 4)
4 nicely shaped Russet potatoes
1/2 cup sour cream or full fat yogurt
1/4 cup cheddar cheese
1/4 cup Monterrey Jack cheese
6 green onions, chopped
1/4 teaspoon red chili flakes
1 clove garlic minced
pinch of paprika
handful of Parmesan cheese
freshly ground pepper
Preheat oven to 400. Wash potatoes and then rub with olive oil. Poke each potato in several places with a knife. Place directly on the middle rack of the oven and bake for about 50 minutes, or until the potatoes are cooked through.
Let the potatoes cool until you can handle them. Cut each potato lengthwise. Scoop out the insides into a bowl. Add yogurt or sour cream, two cheeses, green onions, red chili flakes, garlic, pepper and paprika. Mix well and then scoop back, stuffing each potato half. Top with a Parmesan cheese and the bake for 20 more minutes or until golden.