Double Baked Loaded Potatoes | Recipeish | Gustus Vitae

  • Yield: 4 generous portions.
  • Time Estimate: Around 1 hour 45 minutes, 1 hour 20 unattended
  • Storage Notes: Can be refrigerated and reheated within 3 days.
  • Difficulty: Easy.

We are now well and truly into sweater weather, that glorious time of year to dispense with new year's resolutions and carb-load for the summer to come. The directions for this recipe include prep time but, in the real world, you should tack on a couple hours after for the nap/food coma that follows.

Ingredients

  • 4 of the biggest russet potatoes you can find - around 6"-8" long.
  • 12 oz crème fraîche.
  • 4-5 spring onions.
  • 1 tin Taste of Provence Seasoning.
  • 1 tin Taste of Bordeaux Seasoning.
  • 1 tin California Sea Salt.
  • 2 full sticks unsalted butter.
  • 1 cup shredded sharp cheddar cheese.
  • 1 cup shredded pepper jack cheese.
  • 8 oz grated Parmesan cheese.
Directions
  • Preheat your oven to 400F.
  • Wash potatoes to remove any dirt, and pierce a couple times with a fork to allow steam to escape. Pop on an oven tray, and cook for about 1 hour.
  • In a large bowl, add butter, cheddar and jack cheeses, 1 full tin each Taste of Bordeaux and Taste of Provence Seasonings, 2 tbs of California Sea Salt, and around 10 oz of the crème fraîche.
  • When potatoes have cooled enough to handle, slice lengthwise.
  • Using a large spoon, scoop out the majority of the insides, being careful not to puncture the skin, and leaving just enough on the bottom and around the edges to hold it's form.
  • Reduce oven temperature to 350F.
  • Combine still-hot potato with other ingredients in the large bowl, simultaneously mashing and combining well.
  • Return potatoes on a baking sheet, and begin filling with potato & cheese mixture. We like to overfill just a bit.
  • Pop back in oven for 20 minutes.
  • Remove, and turn oven to a high broil.
  • Sprinkle Parmesan cheese on top, and return to oven for 2-3 minutes, or until Parmesan is richly browned.
  • Remove from oven, and dollop remaining crème fraîche in the middle of potatoes.
  • Finely dice spring onions, scatter over potatoes, and serve.
  • Nap.

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