Pass the Potatoes, Please

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Thrice Baked Potatoes.

Oh Thrice Baked Potatoes…

Why have we abandoned you? Old school can still be cool. Continue reading.

With St. Patrick's Day a little over a week behind us, I still have potatoes on my mind because I always want to do something different for potato side dishes.

Boiled potatoes, even if properly seasoned and generously buttered, are just not that exciting next to boiled cabbage and corned beef.

So, I dug into the potato side dish upgrade file deep in my mind and decided on an old trusty that I haven't wheeled out in years.

Since there is no recipe and really just a method, I was also free to have fun.

Here's the deal:

• Bake 6 Russet potatoes until a skewer goes through easy. Let them cool for about ten minutes and then carefully cut them in half horizontally.

• Scoop out the filling into a large stainless steel mixing bowl taking care to keep the jackets intact.

• Add four sticks of butter that have been cut into "pats" and have come to room temperature. As an approximate ratio, follow the classic steak house mashed potato rule - 3 pounds of potato to 1 pound of butter. Mash.

• Add a few tablespoons each of sour cream and mascarpone. Add a cup of fine diced scallions. Chives are nice too.

• Add about two cups of grated sharp white cheddar cheese. Mix gently, lovingly.

• Season to taste with garlic powder, onion powder, white pepper, sea salt and pepper. Mix thoroughly but still lovingly.

• Scoop mixture back into potato skins (jackets). I topped each with a little grated orange sharp cheddar cheese but you could use any nice cheese to be on top. You are not the captain of your destiny. You are trapped in your destiny.

• Put back in oven until cheese is melted.

Simple. Yummy. Happy.

Everyone loves this potato dish. Make it. Eat it alone next Thursday at midnight. Then send me a heart-felt Thank You note.

🙂 Geoff

PS: For those of you, who want to print out a recipe, I’ve expanded on the method in the recipe card below with specific amounts.

PPS: .......and yes you can add fucking bacon bits!

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Thrice Baked Potatoes

Yield: -12+

Author: Geoff

Prep time: 30 MinCook time: 1 H & 20 MTotal time: 1 H & 50 M

That's not a typo. These are THRICE baked potatoes baby!

IngredientsUSMetric

• 6 Russet potatoes, (about 3 lbs)
• 1 pound unsalted butter cut into "pats", room temp
• 1 cup fine diced scallions
• 2 cups grated white sharp cheddar
• 1 cup grated orange sharp cheddar
• 1/2 cup chives
• 2 Tablespoons sour cream
• 2 Tablespoons mascarpone
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon white pepper
• sea salt and fresh ground black pepper to taste

Instructions

Preheat oven to 350ºF

1. Bake the Russet potatoes until a skewer goes through easy. This will take about an hour. Let them cool for about 10 minutes and then carefully cut them in half horizontally (lengthwise).
2. Scoop out the filling into a large stainless steel mixing bowl, taking care to keep the skins (jackets) intact. Set jackets aside in a baking dish.
3. Gradually add softened butter to the potatoes. Mash.
4. Then fold in sour cream, mascarpone, scallions and sharp white cheddar. Mix gently, lovingly.
5. Season to taste with garlic powder, onion powder, white pepper, sea salt and cracked pepper. Mix thoroughly but still...lovingly.
6. Carefully scoop mixture back into potato jackets (the skins).
7. Top with the grated orange cheddar.
8. Put stuffed potatoes back into the oven until the cheese is melted.
9. Remove and add chives, then return to oven for 5 more seconds. (That's the "Thrice" bit).