Last week when we shared our recipe for Scalloped Potatoes, we got a little carried away talking about all the ways to combine potatoes and cheese. The first thing that popped into our heads was Twice-Baked Potatoes. Mooooo. (That's what cows say instead of ooooo. And all the time really.)
This is another recipe that our fancy food processor revolutionized. We used to have to spend a very long time shredded lots of cheese, but now we put it in the top and hit the button and have a giant bowl of perfectly shredded cheese. We probably end up with more cheese in our potatoes this way, since hand shredded tends to lead to lots of eating along the way....
Even with the revolutionary technology of the food processor, this recipe is a nearly 2 hour process. Don't let this scare you! It's easy! But maybe save it for a weekend night.
The Castle Farm recipe does not contain bacon, since Cornelius objects. In fact, the original source at All Recipes includes bacon. So, if you want to add bacon to yours, I won't tell.
4 large baking potatoes
oil, salt and garlic powder to taste
1 c sour cream
1/2 c milk
4 Tbsp butter
1/2 tsp salt
1/2 tsp pepper
1 c cheddar cheese, divided
8 green onions, sliced, divided
1. Preheat oven to 350 degrees. Bake potatoes for 1 hour.
Cal's tip: We poke the potatoes with a fork along where we are going to slice them in half.
Then, we sprinkle with salt and garlic powder,
drizzle with oil, and wrap in foil.
2. When potatoes are done, allow them to cool at least 10 minutes.
3. Slice potatoes in 1/2 lengthwise and preform potato surgery.
Cal's tip: Cornelius is really the expert at potato surgery as he calls it. He likes to use a sharp knife to score the flesh.
Then, he scoops out the chunks with a fork. Lastly, he uses the sharp knife to carefully cut out the rest of the flesh without breaking the skin.
If you have a hard time with this, keep in mind it is an acquired skill. Cornelius is a gifted pig.
4. Put all the flesh in a bowl. Mash it up.
5. Add sour cream, milk, butter, salt, pepper, 1/2 c cheese, and 1/2 the green onions.
Mash it up again until it's nice and creamy.
6. Spoon the cheesified flesh back into the potato skins.
7. Top each with the remaining cheese and green onion.
8. Bake another 15 minutes.
9. Observe the greatness of that potato. Really. Can potatoes be better than that?
That's all for this potato-and-cheese recipe! But here's a hint about our blog birthday celebration next week: there will be a new potato-and-cheese recipe!