Have you ever bought a bag of potatoes, but couldn’t think
of anything to do with them? Of course not! You can do practically anything
with potatoes! Boil em, mash em, stick em in a stew (sorry, I couldn’t
resist). They can be initially time consuming, but if you bake them in advance,
you can quickly make roasted potatoes, homemade French fries, potato salad, and
now these delicious twice baked potatoes. You’re welcome.
I got the idea for these from a cheesy bread recipe my mom
used to make when I was a kid. She would scoop out the inside of a long piece
of French bread, mix it with cheddar cheese, red onions, olives, and mayonnaise,
then put it back in and bake it until bubbly and delicious. It was always the
first thing to go at any party, and I thought it would be easy to adapt to
twice baked potatoes. I was planning to make them ahead of time for dinner
tomorrow, but we ended up eating most of them tonight. I think that means they’re
blog worthy!
Getting started
Bake 3 large potatoes at 375 for about 50 min. Before
baking, poke holes in them with a fork and rub them with a little olive oil to
keep them from drying out. This can be done a day ahead of time if preferred.
After the potatoes are baked and have had time to cool down,
cut them in half and scoop the insides into a mixing bowl, making sure to leave
some of the potato attached to the skin so the shell doesn’t cave in. Add the
onion and mayonnaise to the bowl and mix until pretty smooth. Add
the rest of the ingredients and mix well, reserving some of the cheese for
topping.
Now you can start stuffing your potatoes. Don’t be afraid to
mound the filling. I was worried that they might spill over, but I had no problems
with it. I ended up with a little extra filling, but I think I could have just
added it on top. Once your potatoes are to your liking, bake them in the oven
for about 20 min at 375 degrees to heat through. After about 20 min, pull them
out, add the rest of the cheese on top, and continue baking until the cheese is
melty (just a couple more minutes).
Wrapping it Up
These turned out so good. Even though I added a few things
that weren’t in my mom’s original recipe, and I used potatoes instead of bread,
it tasted pretty much exactly how I remember. There is something about that cheddar/mayo/olive/red
onion mixture that goes really well together. My only regret is how many I ate…now
I feel like a stuffed potato!
One thing I might do differently next time is to try
substituting some of the mayonnaise with a little sour cream to cut down on the
fat. If you give it a try let me know how it turns out!
Ingredients
3 large russet potatoes
1/2 cup light mayonnaise (or enough
to make the mixture creamy)
1/8th large red onion, diced
1/2 small can of sliced black olives, rinsed
and drained
1/3 – 1/2 cup black beans, rinsed
well and drained
1/2 – 3/4 cup shredded cheddar
cheese, reserve some for topping
8-10 jalapeno slices (jarred or
canned), diced
Servings: 6
Note: I only made 6 servings
because any more than that would go bad in our house. This left me with
leftover beans and olives that I can use for other things, but you could
definitely make more potatoes if you want to use all of your ingredients.
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