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
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!