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Wednesday, August 12, 2015

Sour Cream & Chive Twice Baked Potatoes with Ribeye Steaks




Like most guys, Mike's favorite dinner is Steak and Potatoes.  I've mentioned that a time or two on here...  While I almost always opt for mashed, he loves Twice Baked Potatoes, which I've never made before.  Oops.  I've always thought they were too much of a hassle, and weren't they just mashed potatoes put back into the skin?  What's the point of the extra work?

I decided to surprise Mike last week and make his favorite... but in my own way.  Most recipes call for sour cream, cheese and bacon all mixed in.  For me, that is too much.  Too many things going on and mashed together.  I need simpler flavors.

I decided on a really creamy filling (sour cream, cream cheese + chives) topped with cheddar that would melt in the oven.  We served the potatoes along with 16 oz. ribeyes on the grill and garlic roasted broccoli.

The twice baking really does make these potatoes different than just mashed potatoes.  They seem almost fluffier after being baked again - and creamier.  I'm a new fan of the Twice Baked for a couple of reasons- they are delicious, work best when made ahead of time (entertaining!), AND can be reheated easily for lunch the next day.  I'm also curious about freezing them.  As we head back into school and busy season, I like to use the freezer as much as possible.  Has anyone tried that?

Sour Cream & Chive
Twice Baked Potatoes

4 baking potatoes
.....
1/2 cup of sour cream
6 oz. of cream cheese, softened
fresh chives
sea salt & pepper
cheddar cheese, shredded

Begin by baking potatoes at 350 for 1 hour + 20 minutes until tender.  Slice in half and scoop out filling, putting it in the bowl of a mixer.  Add sour cream, cream cheese and chives.  Mix with paddle, on med-low until mixed and mashed thoroughly.  Add salt and pepper to taste.  Scoop back into shells.  Place on baking sheet and top with cheddar cheese.  Before ready to serve, heat in 325 oven for about 20 minutes until heated through.


I use a towel to handle the hot potatoes while scooping.  You do want to make sure the potatoes are still hot when you mix them so they mash in the blender properly.


The mixer makes this so easy.






LOVE ribeyes on the grill.  We just do lots of salt before grilling, then pepper after.  We grilled these for about 4 minutes on each side, then let them rest for 10 minutes.


Can't imagine why this is Mike's favorite meal!

10 comments:

  1. I love twice baked potatoes, but they are a lot of work. One thing I like to do is to put the potatoes into bell peppers halves instead of the potato shells. A tiny bit easier and prettier and healthier too. I love that you use chives in yours. Potatoes with chives are delicious!

    ReplyDelete
  2. I love to make big batches and freeze for school nights! They reheat really well

    ReplyDelete
  3. Anonymous8:41 PM

    I do not like to use a mixer or processor, I use a ricer, very fluffy potatoes, not as starchy. when it comes time to fill shells, I put potato mixture into a Ziploc bag, cutting off corner squish into shell, no mess, quick clean-up. I wrap potatoes with press and seal, freezer paper, into Ziploc freezer bags, reheat frozen and then add cheese. what an enjoyable site, jane wiecher

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  4. Anonymous10:03 PM

    Jenny, I make twice-baked potatoes frequently...we love them. I make them well in advance, cover with foil, chill, then bring to room temp before baking. I season the shells with salt and pepper before adding the filling. Grilled rib eyes are a frequent item at our house on Saturday nights. Chives with the potatoes, for sure!

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  5. Some of my family members make lots of these ahead and always freeze them! I haven't done these yet but hope to soon!

    ReplyDelete
  6. Anonymous11:58 AM

    Love this, Jenny. Our son always requests twice baked potatoes for his birthday dinner. I always make extras and freeze them. Lisa

    ReplyDelete
  7. Heather12:10 PM

    Is this recipe for four potatoes or two (4 halves)? Just want to check as I am planning these for tonight.

    ReplyDelete
    Replies
    1. Sorry Heather! I made these two=four halves for Mike and I, but wrote the recipe for 4 people = 8 halves. While a half is probably plenty per person, I think it depends on what else you prepared.

      Delete
  8. No problem! I did 4 potatoes as your recipe stated and we ate two. I froze the other two (4 halves). They were a huge hit. Can't wait to eat them again:)

    ReplyDelete
  9. This sounds amazing. Thanks for posting this recipe up. Simon

    ReplyDelete

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