Twice Baked Potatoes

An awful lot of work – but it is worth it….
Since this recipe comes from a cookbook called “Traditional American Cooking”, I assume that all Americans know it by Heart 🙂
But when I came across it about ten years ago, it was all new to me.
It seemed like it was a whole lot of work just for a potato’s sake, but as I absolutely love potatoes, I just had to try it out. And I loved it!
I have made those potatoes many a time since as an accompaniment to roast chicken or steak.
The recipe is in a chapter called “The Mountains and the Plains” – that’s one of my favorite chapters! There are so many recipes on venison, wild duck, wild goose and pheasant – yummy!
But here they are – for the non-Americans:

Twice-baked potatoes

(serves 4)
Two large baking potatoes, scrubbed and dried
3 tablespoons butter
1 tablespoon light cream or milk
1 cup (125 grams) grated cheddar cheese
salt and Black pepper
2 teaspoons snipped fresch chived (optional)
Place the potatoes on a baking sheet and bake in preheated 200 degrees Celcius (400F) oven for 1 hour or until soft. Cut the potatoes in half lengthwise and scoop the flesh into a bowl. Add the butter and cream and mash thoroughly.
Stir in two-thirds of the cheese and season, adding chives if desired.
Place potatoshells in shallow baking dish and divide potato mixture equally among them. Top each potato with the remaining cheese and return to oven about 15 minutes, until heated through and browned.
Note: Potatoes may be prepared a day ahead and refrigerated. Reheat at 190 degrees celcius (375F) for 25 minutes.
(recipe from “Traditional American Cooking”/Carole Clements, Norma MacMillan & Martha Lomask, Hamlyn, 1989)

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