Monday, December 23, 2013

twice baked potatoes | recipe

Much of the prep can be done in advanced and the whole dish can be assembled a day in advance. It can be baked with the turkey in the oven. When the turkey is rest, slide this under the broiler for a few minutes to brown the top of the cheese.


Twice Baked Potatoes with Bacon, Mushrooms, and Cheddar
one 9 x 13 baking dish

5 pounds russet potatoes
1 pound thick cut bacon, chopped 1/2 in pieces
1 pound mushroom, quartered
1/2 cup chopped green onions (green part only)
1 pound sour cream
1 pound extra sharp cheddar cheese (use yellow cheddar instead of white because it adds more color to the dish)
Vegetable oil
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F. Scrub the potatoes of any dirt. Poke the potatoes three or four times with the tines of a fork to create holes for steam to escape. You can bake them entirely in the oven but I usually start them in the microwave for 5 minutes to speed things up then finish baking in the oven. Transfer the potatoes to a baking pan and bake at 400 degrees F until a knife slides into the potatoes without resistance, approximately 30 more minutes. It's okay to start baking the potatoes while the oven is heating up.

While the potatoes are baking, prep the rest of the ingredients.

Add the chopped bacon to a skillet over medium heat and cook until the bacon is crisp and fat has rendered. Drain the bacon on paper towels and set aside.

Heat two teaspoons of vegetable oil over high heat and saute the mushroom until they are browned. Set aside.

Coarsely shred 4 ounces of the cheddar and set aside. Then cut the remaining cheddar into 3/8 to 1/2 inch cubes.

Heat two teaspoons of vegetable oil over high heat and add the chopped green onions and cook for 10 seconds or until fragrant, transfer to a bowl and set aside.

After the potatoes have finished baking, let them cool until they are just warm enough to handle. Either use a knife to peel away the skins of the potatoes from the flesh or cut them in half and scoop the flesh into a bowl of a stand mixer. Then allow the potatoes to cool to room temperature before mixing in the rest of the ingredients.

When the potatoes are room temperature, evenly sprinkle two teaspoon of salt over the potatoes and 2 teaspoons of freshly ground pepper. Add the bacon bits and green onions and start mixing over low speed. Then add the sour cream, mushrooms, and cheddar cubes and mix on low speed until all of the ingredients are evenly distributed.

Transfer the potatoes to a 9 x 13 inch baking dish and spread the remaining grated cheddar on top.

From here you can bake the dish directly or keep it in the fridge for a day. If baking directly, bake on the middle rack at 400 until the potatoes are hot and the cheese is bubbly and slightly browned, about 30 minutes. If the cheese has not browned on top, broil on the middle rack for 5 - 10 minutes, check every two minutes to make sure it does not burn. To bake after storing the dish in the fridge, bake for an additional 10 minutes and finish with the same 5 minutes under the broiler to brown the cheese.

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