Think of the last time you had a twice-baked potato? You never see them on a restaurant menu anymore; I also never see them on my Facebook or Instagram feeds. Twice-baked potato food porn? Not so much.
It’s been so long since I’ve gone to an event with a catered sit-down dinner, I wonder if they still even serve twice-baked potatoes. They were usually served with chicken cordon bleu. You know why? They are both pre-made frozen items that are easy to bake and keep warm for a couple of hundred people. Served usually with overcooked green beans and a plain salad. Am I right or what?
Before people start defending the food at their own weddings, I’m talking about events such as conferences, awards dinners, and, yes, some weddings. I’ve eaten that exact plate of food tons of times, and guess what? People really like it; that’s why it was served so often.
I make twice-baked potatoes every once in a while, especially when I make steak. It’s something different, filling, and delicious. Twice-baked potatoes are a side dish no one thinks about right off the top of their head. That’s why I am reminding you about them.
I’m Irish and love potatoes like most other Irish people in any way, shape, or form. Adding some cheddar cheese, bacon, and green onions makes them downright blissful.
Last night I baked two gigantic russet baking potatoes. I rubbed them with some olive oil and sprinkled them with kosher salt and pepper. I baked them at 400 degrees for almost an hour and a half; they were so big. After checking their doneness with a fork, I pulled them, and with the help of a kitchen towel, I immediately cut them in half to cool quicker.
While the potatoes were baking, I fried up a small amount of bacon, grated some sharp white cheddar cheese (I like yellow cheddar, which is for better color but oh well), and sliced up some green onions.
When the potatoes were cool enough to handle, I scooped out the insides and put them into a mixing bowl with a little garlic butter, bacon, cheddar, green onions, a touch of milk, and salt and pepper. I mashed up the potatoes and gave everything a good mix. I gave it a taste and filled the potato shells.
I popped the potatoes back into a 400-degree oven for 20 minutes; meanwhile, I pan-seared a skirt steak and made a quick pan sauce. I also made my famous breaded brussel sprouts, which Sam thought was the star of the plate. If you aren’t a brussel sprout lover or even liker, these may change your mind.
Twice-baked potatoes…you can add anything you want to the potato mixture. Sour cream, chives, any cheese, truffle oil, bacon; you get the idea. Next time you are looking for a side dish for dinner, whip some up. You can make them a day or two ahead up to the stuffing part or even freeze. Then pop into the oven to bake them the second time. Thus the name twice baked! 😉