In the US, the meat is usually plays the starring role, but a great side dish appearance can make or break a presentation.
Using just a few ingredients such as you would already serve on top of a baked potato, a little time spent earlier in the kitchen can transform these tubers into an attention-stealing cameo.
Most of the ingredients (aside from the spuds) can be added to, or in lieu of, your favorite potato toppings. Swap out the cheese from Gouda to colby, cheddar, or whatever else you have stock in. Use chives or onions, the possibilities are almost unlimited.
Special Equipment:
Potato masher
Ingredients:
- 3 large Russet potatoes
- 3 Tbsp butter
- 4 Tbsp sour cream
- 3 Tbsp chopped green onions
- 1/2 cup (or more) grated smoked gouda cheese
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 3 strips thick sliced bacon (optional), cooked and crumbled
- 1/2 tsp sweet paprika (optional)
Directions:
Preheat the oven to 375° F. Wash and place a few holes into the potatoes, and then place them into the oven for 1 hour. Extend cooking time by 15 minutes if the potatoes are unusually large.
Remove from the oven and allow to cool for 20 minutes.
Slice the potatoes in half lengthwise and scoop out the contents of the potatoes with a spoon or ice cream scoop into a mixing bowl; set the skins aside.
Combine the butter, cheese, sour cream, green onions, salt and pepper in with the potatoes in the bowl, and use a potato masher to combine all the ingredients. Do not overly process the contents into a singular mass; stop when most of the ingredients are more or less evenly distributed. Sprinkle the paprika lightly over top of the potatoes, as well as the bacon crumbles (if used).
Using a spoon, re-fill the potato skins with the mixture and smooth the surfaces out.
Place the refilled potato skins onto a baking tray and reduce the oven temperature to 350° F.
Bake for an additional 20 minutes. Serve immediately.
Serves 3 to 6.
