I made some side dishes of Martha’s from the Season’s Eatings holiday special issue and thought I would share how it went.
Twice Baked Potatoes
Twice baked potatoes are a favorite in our house. I learned my recipe from my mom. They are a great thing to make when just a plain baked potato seems too, well, plain.
Martha’s recipe calls for starting with baking the potatoes in the oven. Sometimes I cheat and microwave them, but this time I did it her way. I have to say, the way a baked potato smells when it is made in the oven can’t be beat. And it does seem to taste better when cooked in the oven.
Getting the scoop
Martha wants you to cool the potatoes and scoop out the inside. No problem. Then her recipe has you add cream, butter, 6 egg yolks (really), salt and pepper and Gruyere cheese. Then you bake it for about half an hour until it’s brown looking.
The verdict? Ok, not
Ready to bake
great. All the egg in this makes it taste like Duchess potatoes and almost quiche-like. It wasn’t awful, just not what I’m used to. I didn’t care for the texture and it just didn’t have enough flavor for me. I also don’t love the Gruyere in this.
Now let me tell you how to make REALLY good twice baked potatoes (my version). Start the same way – bake the potatoes and scoop them out. Then you add butter (do not skimp!), chopped onion, sour cream(enough to make it creamy), salt and pepper, cheddar cheese (a good amount), parmesan cheese, and an herb mix I have called bouquet garnee (it’s thyme and rosemary and parsley I
Fresh from the oven
think). Scoop it back in the shells and sprinkle the tops with paprika. This is how to make a twice baked potato!
I also always save the skins and made potato skins with cheese and bacon on them.
For the past year or so, when I make carrots I usually boil them and finish them with butter, honey, salt and pepper and a little dill. Martha’s recipe wasn’t that different, except she has you slice some ginger into matchsticks and use that instead of the dill. This was a terrific side! I loved it. The ginger gave it a very nice flavor and it really complimented the honey. I’m going to make carrots this way from now on. A good thing!