Bad habit: I cook new recipes at a much faster rate than I get around to writing about them here. By the time I’m ready to put them in the blog, I can’t remember what motivated me to make them in the first place. So instead of including some sort of personalized story that hopefully makes blog a little interesting, I end up writing about something lame like how I have nothing to say. Um.
Anyway, twice baked potatoes! You can’t go wrong, you know? But these are way cuter than regular ones, because they stand up on their small sides and form little cups. Love!
Also, shallots – so good. So sweet and flavorful. And charred, in this case, so watch out for that.
Harvati isn’t a cheese I’m too familiar with, but mmm, it was good. Tasted a bit like a good cheddar, but it was softer and smoother.
These were exactly as good as you’d expect based on the ingredients. They’re also as good as any other twice baked potatoes, but they’re more interesting, not just in their shape, but with a nontraditional cheese choice and wonderful caramelized shallots. Maybe something as good as this doesn’t need a personalized story.
One year ago: Banana and Peanut Butter Stuffed French Toast
Serves 4 generously
I skipped the vegetable oil. Also, I think you could substitute buttermilk for some or all of the sour cream.
4 12-ounce russet potatoes, scrubbed
1 cup coarsely grated Havarti cheese (about 4 ounces)
½ cup sour cream
¼ cup whole milk
¼ teaspoon cayenne pepper
3 tablespoons butter
1½ cups thinly sliced shallots (about 8 ounces)
1 tablespoon chopped fresh Italian parsley
1. Preheat oven to 400°F. Pierce potatoes in several places with fork, then brush lightly with oil. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. Cool potatoes slightly.
2. Cut off thin slice from both short ends of each potato and discard. Cut each potato crosswise in half; stand each half on its small flat end. Using teaspoon, scoop out cooked potato pulp from each half, leaving ⅓-inch-thick shell and forming potato cup. Place potato cups in 13x9x2-inch glass baking dish. Place potato pulp in medium bowl; add cheese, sour cream, milk, and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper. Mound mashed potato mixture in potato cups.
3. Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until tender and deep brown, about 12 minutes. Top potato cups with shallots. (Can be made 1 day ahead. Cover and chill.)
4. Preheat oven to 350°F. Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.