Twice Baked, Doubly Good

2x the yumminess

I’m doing things a little different this time. Normally when I make a Sunday supper, I post the main course and follow-up a few days later with the side dishes. Nothing against the delicious chicken I made (which you’ll see soon), but I thought I’d share this easy potato recipe first. It takes the mashed potatoes that everyone knows – and, if you’re like me, a little bored with – and amps them up. Take some mashed potatoes, mix in two kinds of cheese and then bake until it’s nice and golden. You definitely won’t be bored with these on your plate. The recipe below is how I make mashed potatoes, but by all means, do them they way you prefer.

Double Cheese Twice Baked Potatoes
– 4 to 6 Yukon gold potatoes, peeled & cubed
– 4 gloves of garlic, peeled
– 2 tablespoons of unsalted butter (or more if you prefer)
– ¼ cup of milk (or more if you prefer)
– Salt and pepper
– 1 cup of shredded sharp cheddar
– ¼ cup of grated Parmesan

Heat your oven to 400º.

Add the potatoes, the garlic cloves and a good pinch of salt to a large pot and cover with water. Bring to a boil and then reduce the heat and cook until the potatoes are fork tender. Drain and return the potatoes back to the pot. Add a few tablespoons of butter, the milk, season with salt and pepper, and cover. Let stand 5 minutes and then use a masher to mix everything together and to get the consistency you prefer. Stir in the cheddar and Parmesan, but reserve a little of each. Spoon the potatoes into a baking dish. Sprinkle with the remaining cheese and bake for 15 to 20 minutes, or until the top is golden brown. Serve warm.


2 Comments on “Twice Baked, Doubly Good”

  1. Caroline says:

    How can you go wrong with buttery and cheesy potatoes?? Nope, you can’t. Winning combination. These taters look soooo yummy!!

  2. […] recipes for today’s feast? There’s still time to make a quiche for brunch. Or an easy potato side dish to go with your ham. Or some delicious cheesy rolls. And yes, everyone’s favorite, deviled […]

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