Classic Steak Side Dish: Twice Baked Potatoes

We had these delicious twice baked potatoes with our first steak from White Flower Farm.

The recipe, as written, takes a while but I took a few shortcuts to save time.  I cooked the potatoes in the microwave.  Perhaps the potato skin would have been a tad crisper but I didn’t have an hour to just bake the potatoes.  I also bought a bag of broccoli florets.  Instead of blanching them, I steamed them in the microwave for a minute less than the bag called for.  Lastly, I forgot to buy sour cream so I just added some milk to the potato filling.

The smoked gouda adds a delicious flavor to the potato filling.  You may want to consider it as an addition to your Thanksgiving mashed potatoes.  A nice twist on a classic side!

I’ll definitely be making these again!

Neelys Twice Smashed Baked Potatoes

Pat & Gina Neely

• 4 large russet potatoes, each about 3/4 pound each, well scrubbed
• 1/2 pound broccoli florets, blanched
• 4 tablespoons softened butter
• 1/2 cup sour cream
• 1/2 cup shredded sharp Cheddar, plus extra for topping
• 1/2 cup shredded smoked Gouda, plus extra for topping
• Salt and freshly ground black pepper
• Butter, for serving, optional

Preheat the oven to 400 degrees F.

Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour.

Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin.

Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper; and mash until creamy.

Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes.

Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey. Serve with butter, if desired.