Twice Baked Potatoes

I, of course, had to make a healthier version of this recipe. If you make it as written, I'm sure they would be a decadent delight. They are good my way too. I use Swiss in the version with the ham and peas because that is what I'm more likely to have on hand. You'd think the broccoli (pictured) would be the better twice baked potato of the two recipes. But, I like the ham and pea version much better. This reicpe is from America's Test Kitchen.

TWICE BAKED POTATOES

baked potatoes for twice baked potatoes

Adjust rack to middle position; preheat oven to 400. Scrub, dry,, and lightly rub 4 russet potatoes (8 to 9 oz each) with vegetable oil. Bake potatoes on a foil lined baking sheet until skewer can be inserted into and removed without much resistance, 60-70 minutes. Do not turn oven off. Cool potatoes on baking sheet 10 minutes

TWICE-BAKED POTATOES WITH BROCCOLI, CHEDDAR, AND SCALLIONS

serves 4 as a main course or 8 as a side dish

INGREDIENTS

4 russet potatoes baked as above

4 T butter , 2 of those tablespoons melted (I used 2 T total in the broccoli saute)

6 c broccoli florets (form 2 lb bunch) cut into 1/2-1 inch pieces, stems discarded

1/2 tsp table salt + 3/4 tsp table salt

1 tsp lemon juice

1/4 tsp powdered mustard

6 oz sharp cheddar cheese, shredded, about 2 cups

3-4 scallions, sliced thin (about ½ cup)

½ c sour cream (I use yogurt)

1/4 c half and half (I use milk or buttermilk)

ground black pepper

1. While potatoes are baking, heat 2 T butter in 12 inch skillet over medium-high heat until foaming subsides; add broccoli and ½ tsp salt and cook, stirring occasionally, until lightly browned, about 2 minutes. Add 2 T water and cover and cook until crisp-tender, about 1 minute. Uncover and continue to cook until water evaporates, about 1 minute. Transfer to bowl and stir in lemon juice.

2. Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8 inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.

3. Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, 3/4 tsp salt, powdered mustard, 1 c cheese, scallions, sour cream, half and half, and pepper to taste, then stir in broccoli.

4. Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining 1 c cheese and broil until spotty brown, 6-10 minutes. Cool 5 minutes; serve.

TWICE-BAKED POTATOES WITH HAM, PEAS, AND GRUYERE

Serves 4 as a main course, 8 as a side dish

INGREDIENTS

4 russet potatoes, baked as above

3 T unsalted butter (I just used the 1 T to saute)

3/4 lb baked deli ham, sliced 1/4 inch thick and cut into 1/4-inch cubes

1 c frozen peas

6 oz Gruyere cheese, shredded (2 c) (I used Swiss)

½ c sour cream

1/4 c half and half (1 use milk or buttermilk)

2 T whole-grained mustard

salt and pepper

1. While potatoes are baking, heat 1 T butter in 12 inch skillet over medium high heat until foaming; add ham in even layer and cook, without stirring until lightly browned, about 2 minutes. Stir and cook 30 seconds longer. Off heat stir in peas; transfer mixture to a large plate.

2. Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8 inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.

3. Meanwhile, mash potato flesh with a fork until smooth; stir in melted butter, ham mixture, 1 c cheese, sour cream, half and half, mustard, and salt and pepper to taste.

4. Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining 1 c cheese and broil until spotty brown, 6-10 minutes. Cool 5 minutes; serve.