I’d heard of twice-baked potatoes before but it wasn’t until last weekend that I actually experienced them for the first time. Oh. My. Goodness. So creamy, so tasty, so good!
Wonder if I’ll ever have a normal baked potato again…
If you’re after a most sophisticated filling you could use goats cheese and chives or blue cheese and walnuts or feta and oregano. The options are endless. Have to say though, my favourite is the following strong cheddar and spring onion mixture. It may not be very original but it is really, really good.
3 large potatoes
Knob of butter
1/2 cup grated mature cheddar cheese
4 spring onions, chopped
1 tblspn parsley, chopped
- Pre-heat oven to 200 oC. Wet the potatoes and rub them with a little salt. Prick with a fork and bake in the oven for an hour.
- Remove potatoes from oven, cut in half length ways and scoop out the inside of the potatoes. Reserve the skins from two of the potatoes.
- Mash the potato flesh with the milk, butter and seasoning. Stir through the grated cheese, spring onion and parsley.
- Spoon the cheesey potato mixture back into the skins and bake again for 20 minutes at 180 oC.