America’s Test Kitchen Twice Baked Potatoes *

twice-baked-potatoes-1-3-14

This is from America’s Test Kitchen Healthy book.  When you have some calories to burn, this is a very tasty recipe.  Follow the directions exactly.  I used Idaho potatoes.  Add some dried chives or chopped scallions for color, or even parsley, like I did, when I ran out of chives.  Be sure to scoop out everything but an 1/8″ of potato for the best flavor.  If you leave too much potato in the shell, you will miss some of that creamy incorporated flavor throughout.  

INGREDIENTS:

  • 4 russet potatoes (about 8 oz each), scrubbed and patted dry
  • 1 tsp. canola oil
  • 1 T. unsalted butter
  • 1 onion, minced (I used powder, it was fine)**
  • 1 garlic clove, minced (I used powder, it was fine)
  • 1 cup shredded sharp Cheddar cheese, (about 4 oz.)
  • 1/2 cup sour cream, room temperature (can be lowfat)
  • 1/4 cup skim or 2% milk
  • 1/2 tsp. dry mustard (powdered)**
  • salt and pepper
  • 2 scallions, sliced thin**

**Known IC irritants, tread carefully!  Omit these and it will still be yummy.

DIRECTIONS:

  1. Adjust the oven racks to the upper-middle and middle positions.  Heat oven to 400° F/ 
  2. Rub potatoes with the oil, place on upper oven rack, and bake until the skins are crisp and deep brown, and a skewer easily pierces the flesh, about 1 hour – after flipping them over halfway through baking.
  3. While the potatoes bake, melt the butter in a 10-inch skillet over medium heat.  Add onions and cook until softened and lightly browned, 5-7 mins.
  4. Stir in garlic and cook until fragrant, about 30 secs.  Transfer to a bowl and cover to keep warm. (SINCE I DIDN’T USE RAW ONION AND GARLIC, I JUST MELTED THE BUTTER, ADDED THE GARLIC/ONION POWDER, AND ADDED IT TO THE NEXT STEP).
  5. Transfer the potatoes to a wire rack and let cook slightly, about 10 mins.  Increase the oven temp to 500° F.
  6. Cut each potato in half lengthwise through the narrow curved side.  Using an oven mitt to hold the hot potato, scoop the flesh from each potato half into a medium bowl, leaving 1/8″ thickness of flesh in each shell.  Transfer the shells back to the wire rack.
  7. Mash the potato flesh with a potato masher or fork until smooth. 
  8. Stir in 1/2 cup of the cheddar, sour cream, milk, dry mustard, onion/garlic mixture, 3/4 tsp. salt, and 1/8 tsp. pepper.
  9. Spoon the mixture into the potato shells, mounding it slightly at center.  Sprinkle with remaining 1/2 cup (or more) of cheddar.
  10. Bake potatoes on middle rack until shells are crisp and the cheese is melted and spotty brown, 10-15 mins.
  11. Sprinkle with scallions/parsley/chives and serve.
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