In the Kitchen with Captain Raymond
Dinner at Saltgrass is always fresh! There is more than one way to serve potatoes! At the lodge we serve them, au gratin, pan sauteed with garlic, boiled, baked and even twice baked. So how do you take a comfort food and make it legendary? We are glad you asked!
Twice baked potatoes start baked and build on it. Cheddar cheese, broccoli, milk and butter take an ordinary dish to the next level. Prebake your potatoes the day before, it makes creating this recipe even easier. Give this dish a whirl and let us know your thoughts! Can you take it to the next level?
Twice Baked Potatoes
4 medium to large russet potatoes, baked
2 cups broccoli florets (steamed and cut into bite size pieces)
2 Tbsp butter
2 Tbsp sour cream
2 cups shredded cheddar cheese divided in half
2 1/2 Tbsp milk
Salt and pepper to taste
Preheat oven to 375*F. Cut potatoes in half length-wise. Carefully scoop out insides and place in a bowl. (make sure not to scoop through the potato skin, you’ll need these to stuff). Add butter, sour cream, 1 cup cheddar cheese, salt, pepper and milk. Mix well with hand mixer, carefully fold in broccoli with a spoon. Divide mixture evenly between the 8 potato halves, bake for 20 minutes. Remove from oven and top with remaining cup of cheese, bake for 10 minutes or until melted, then serve. (If you want to take it over the top, add bacon and chives!)