Mom's Potatoes-In-A-Half-Shell |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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My mother's simple recipe for twice-baked potatoes. I've experimented using sour cream in the filling and cooked crumbled bacon, slivered green onions and even crab or baby shrimp for topping before baking - but I still like her original recipe best. Ingredients:
vegetable oil, to coat potatoes before baking |
kosher salt, to sprinkle on potatoes before baking |
aluminum foil, to wrap potatoes before baking |
6 medium russet potatoes |
2 tablespoons salted butter |
2 tablespoons real mayonnaise |
1/3 cup whole milk |
2 tablespoons finely chopped vidalia onions |
1/2 cup shredded sharp cheddar cheese (for filling) |
kosher salt, to taste |
finely ground pepper, to taste |
1 1/2 cups sharp cheddar cheese (for topping) |
paprika (for garnish) |
Directions:
1. PREHEAT oven to 400°F with rack in the center position.
2. WASH the freshest smooth-skinned blemish-free russet potatoes; PIERCE each potato evenly 4 times using a fork; COAT each potato with vegetable oil; SPRINKLE each potato lightly with kosher salt; WRAP each potato with aluminum foil.
3. PLACE potatoes on center rack in oven; BAKE potatoes for 1 hour.
4. REMOVE potatoes from oven; ALLOW to cool just slightly; LOWER oven temperature to 350°F.
5. REMOVE foil from one potato at a time with one oven mitt; CUT potato lengthwise on a cutting board with a serrated knife across the flattest, widest surface; HOLD hot potato in oven mitt; SCOOP put out potato pulp carefully from each half into a large bowl, leaving enough skin and pulp in each shell to support filling; PLACE each shell cut-side up on a cookie sheet; REPEAT same process with remaining potatoes, working quickly and carefully while potatoes are still warm.
6. WHIP potato pulp well using a potato masher or fork; ADD 2 tablespoons softened butter, 2 tablespoons real mayonnaise, 1/3 cup whole milk, kosher salt and finely ground pepper to taste (more milk may be added for potatoes to remain stiff yet fluffy; ADJUST seasoning if needed; STIR in 1/2 cup shredded sharp cheddar cheese; FOLD in chopped onion last, just until combined.
7. FILL each potato shell on the baking sheet evenly until all of the potato mixture is used; TOP each potato with sharp cheddar cheese, divided evenly between potatoes; SPRINKLE potatoes lightly with paprika (smoked paprika is good); potatoes may be covered and refrigerated up to 24 hours before baking.
8. BAKE potatoes on the center rack in oven, for 15 minutes.
9. COOL baked potatoes for 3-5 minutes.
10. SERVE and enjoy!
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