This twice baked potato was inspired by my first cookbook. I was 6 or 7 years old and I absolutely loved it. It came with colorful plastic measuring spoons that my mom still has in her kitchen (20+ years later!) This was one of my favorite recipes from the book. Other notable favorite recipes from this book: apple & cheese melt on a bagel, mini pizzas and walrus salad (otherwise known as waldorf salad). This was also the book that made me fall deeply in love with fruit kabobs & ambrosia. Mmmm.
So, I love potatoes. Point blank. Mashed, smashed, roasted, baked or fried. This recipe has a bit of waiting time while the potatoes are cooking in the oven but it’s easy as pie and SO addicting.
Idaho or russet potatoes, as uniform in size and shape as possible
Butter, I use earth balance
Milk, I use almond
Cheese, I use the daiya jack wedge
Salt & pepper
A few large kale leaves
Green onions or chives for garnish
Heat oven to 400 degrees F.
Scrub your potatoes clean.
Dry them and rub with a little olive oil.
Place in the oven and set the time for an hour.
Check potatoes at one hour for doneness.
Potatoes should crisp slightly and feel soft to the touch. A good way to gauge is to stick a knife in the potato and it should slice through without any pressure.
Be careful not to cut through your potato because you are going to use it as a vessel for your meal!
When the potatoes are cooked through, let them cool until you can handle them.
Cut about an inch off the top of each potato (lengthwise) and throw it into a mixing bowl.
Scoop out the inside of each potato (leaving about half an inch inside the skin to create a boat shape) and add it to your mixing bowl.
Add two tablespoons of butter, three tablespoons of milk and a few tablespoons of shredded cheese to your mixing bowl for each potato you’re using.
Add 1/4 teaspoon salt, a few shakes of onion powder (not onion salt!) and pepper.
Taste and add salt if necessary.
Remove the tough stems from the kale and tear into small, bite size shreds.
Add to your potato mash and mix in.
Heat the oven back up to 350.
Scoop your potato mash back into the boats, overfill to your hearts content.
I always have some extra, don’t let it go to waste…eat it!
Put your potatoes on a baking sheet and bake again for 15 minutes.
Remove from the oven and sprinkle with paprika and green onions or chives.