Twice Baked Potatoes
A great side dish for entertaining, these mitt-warming potatoes can be made several hours or even a day in advance. After filling, cover tightly with plastic wrap and refrigerate. Try a variation with mushrooms and truffle oil or chives.
6 medium baking potatoes, scrubbed and pierced lightly
1/4 cup butter, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup buttermilk, at room temperature
1 tsp kosher salt
2 scallions, green and white parts, minced
3/4 cup grated cheddar cheese, plus more for garnish
1/4 cup grated parmesan cheese
1/4 cup cooked and crumbled bacon, plus more for garnish
freshly ground black pepper, to taste
butter, for dotting the tops
Preheat oven to 350ºF and bake the potatoes directly on the oven rack until tender, about 1 - 1 1/4 hours. Cool 15 minutes.
Laying the potatoes on their sides, cut off the top 4 and reserve, and gently scoop out the flesh with a spoon, leaving 1/4" thick shells.
Force the scooped flesh through a ricer, or mash with a masher in a mixing bowl. Add the remaining ingredients, and gently mix with a fork or a wooden spoon. Taste to adjust the seasonings.
Spoon the filling back into the potato skins, and dot with butter. Replace the cut-off tops and gently wrap with aluminum foil in a way that signals the right-side up. Place on upper rack of a pre-heated barbecue and bake until heated through and beginning to brown, about 30 minutes.
If made ahead and refrigerated, bake for 35-40 minutes.
To Serve: Open foil, discard tops and garnish with a little extra grated cheddar and crumbled bacon.
Recipe from Gathering Around The Grill Cookbook