Twice-Baked Potatoes with Irish Cheddar
User Reviews
5
Twice-Baked Potatoes with Irish Cheddar
Description
Twice-Baked Potatoes with Irish Cheddar begin with large russet potatoes that are scrubbed and baked until tender. After being cut in half, the soft flesh is carefully scooped out, leaving a sturdy skin. The potato flesh is mashed or riced and combined gently with half-and-half, sour cream, melted butter, and a generous amount of shredded Irish cheddar cheese. Thinly sliced scallions add a mild onion flavor, enhancing the mixture. Seasoned with salt and pepper, the filling is returned to the potato skins and topped with grated Parmigiano-Reggiano before baking again to create a golden crust.
The second bake melts the cheese and crisps the top, creating a contrast between the creamy interior and the slightly crunchy edges. This makes the potatoes a satisfying side that pairs well with a variety of mains or can be enjoyed on their own. The recipe's use of Irish cheddar adds a distinct sharpness compared to regular cheddar, giving it a unique taste profile.
The recipe notes suggest that prepared potatoes can be frozen after stuffing but before the second bake—minus the scallions—to preserve freshness and avoid off-flavors. Adding fresh scallions after reheating maintains their bright flavor. Baking times can extend slightly for larger potatoes, ensuring the final texture remains fluffy inside and crisp on top.
Ingredients
- Four large russet potato
- 2 teaspoons olive oil plus more for the pan
- 3/4 cup half-and-half
- 1/2 cup sour cream plus more for serving
- 1 1/2 cups cheddar cheese shredded, Irish or other
- 1/4 cup scallions white and green parts (about 2 scallions, thinly sliced
- 2 tablespoons butter melted, unsalted
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1/4 cup Parmigiano-Reggiano grated
- 1 tablespoon scallion thinly sliced, or chives
Instructions
- Preheat the oven to 400°F (204°C) . Adjust the oven rack to the middle position.
- Scrub the potatoes under cold, running water, pat dry, and rub with the olive oil. Pierce each potato several times with a fork and arrange on a baking sheet.
- Bake for about 1 hour, until fork-tender. If the potatoes are whoppingly large, they may need a little more time.
- Remove the potatoes from the oven and set aside just until they're cool enough to handle. Reduce the oven temperature to 375°F (190°C).
- Cut each potato lengthwise in half, taking care to keep the skins intact. Using a spoon, scoop the flesh from the skins, leaving about 1/4 inch of potato on the inside, and into a large bowl.
- Force the potato flesh through a ricer or the medium disk of a food mill, or mash the potato really well with a potato masher or the back of a spoon.
- Add the half-and-half, sour cream, 1 cup of the Cheddar, the scallions, and melted butter and mix gently. Season to taste with salt and pepper. If the potatoes are quite large, you may need to add a touch more half-and-half (and a little more cheese wouldn't be a terrible thing).
- Place the empty potato skins on an oiled baking sheet or in a baking dish. Spoon or pipe the potato mixture into the empty potato skin shells. Sprinkle with the remaining 1/2 cup Cheddar and the Parmesan. (At this point, the potatoes can be loosely covered and refrigerated for up to 24 hours.)
- Bake the potatoes for 35 to 40 minutes, until the tops are golden brown and the filling is warmed through.
- If desired, top each potato half with sour cream and sprinkle with scallions or chives. Serve immediately.
Notes
- Freeze stuffed potatoes before the second bake for up to three months, omitting scallions to prevent off-flavors.
- When ready to eat, thaw overnight in the refrigerator and bake at 350°F for about 45 minutes or bake from frozen at 350°F for about an hour, covering with foil initially.
- Add fresh sliced scallions on top after baking to maintain their flavor and texture.
- Adjust baking time slightly for very large potatoes to ensure they are fully cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 8 servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 380kcal | 19% |
| Carbohydrates | 4g | 1% |
| Protein | 15g | 30% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 407mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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