Now, these are great, but I'm telling you they're a labor of love. They are like deviled eggs, pretty and tasty, but still, it's a hard-boiled egg, right? These are baked potatoes that turn into mashed potatoes and their carcasses become the serving dish, but they're still just potatoes. Delicious and addicting and completely to die for, but still potatoes. So that's why I'm posting about them now, during the holiday season, because so many of us host or attend parties and need to bring some filling, delicious food that also looks "pretty," so here you go.
Gluten Free Twice Baked Potatoes
6 washed Idaho potatoes
4 T butter
2-4 T milk
2 T minced onion (from your spice rack)
1 cup shredded colby jack or cheddar cheese
1. Wash potatoes and remove all dirt from skins. Pierce with a fork or simply slice down the center to create steam holes. Bake the potatoes in a 375 degree oven for about an hour, or until fork tender. Remove potatoes but do not turn off the oven.
2. Slice baked potatoes down the center and cut in half. Using a hot pad or a dish towel, hold half of the potato and carefully scoop out the flesh into a large bowl. Try not to rip the fragile but crispy skin.
3. When all the potatoes have been scooped out, add butter, milk, onion and 1/2 cup of the cheese to the bowl and whip with a hand mixer until mashed potato consistency.
4. Fill potato skins with mashed potato mixture so they are rounded and full. (You might not use every skin you scooped out.) Top with the rest of the cheese and return to the oven for 5-6 minutes or until cheese has melted. Serve with any meat main dish. Makes about 12 Twice Baked Potatoes.
There's another reason Byron chose to send these over when I was recovering from childbirth: they are excellent heated up the next day. Nothing like a good leftover to make me happy!