Twice Baked Potatoes with Cheddar
For the roasted potatoes:
6 Idaho potatoes, scrubbed and dried well
1 tablespoon canola oil
For the filling:
½ cup heavy cream, warmed through
1 tablespoon butter
1 cup grated cheddar cheese
salt and pepper to taste
crispy bacon pieces
grated cheddar cheese
Preheat your oven to 400˚F. Line a baking sheet with parchment paper. Rub the potatoes in the oil and transfer to the baking sheet. Sprinkle with salt. Bake until the potatoes are tender when gently squeezed (use tongs or a towel to protect your fingers). Remove from oven and allow to cool enough to handle.
When cool enough to handle, use a sharp knife to remove the top ⅓ of the potato. Set aside. Scoop out the cooked potatoes, leaving ½-inch border around the edge to support the potato. Use a potato ricer to mash the potatoes. Alternately, you can use a potato masher or whisk to mash. Transfer the potato pulp to a small pot, add the warm heavy cream and butter and stir over very low heat to combine. Stir in the cheese and season to taste with salt and pepper. Fill the potato jackets with the mixture. You can simply spoon the mixture in or use a piping bag to pipe the mixture. The mixture should fill 5 potatoes (you will have one empty jacket.) Return the stuffed potatoes to the oven and bake for an additional 15 minutes, until the tops are beginning to turn golden brown. Remove and serve with your favorite toppings.