Baked Potatoes, Farmer Style
Submitted by Softail
Twice-baked Idaho potatoes stuffed with sauteed onions, green peppers, butter, milk, paprika, and melted cheddar. Rustic, hearty, and piled high in the shell.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThese are twice-baked potatoes with their work boots on.
Big Idaho bakers get rubbed with butter, baked until tender, scooped out, and mashed with sauteed onions, green peppers, hot milk, more butter, paprika, and a generous cup of grated cheddar.
The filling gets mounded high back into the shells, topped with the rest of the cheese, and baked again until everything is melted and golden on top.
It’s farmhouse cooking that doesn’t apologize for the butter. And shouldn’t.
Chef Tips
- Rub the potatoes with butter before the first bake for a skin that’s flavorful enough to eat on its own.
- Prick the skins with a fork so steam escapes and the potatoes don’t burst in the oven.
- Heat the milk before adding it to the mashed potato. Cold milk drops the temperature and makes the filling dense.
- Mound the filling high and proud. These are meant to be generous, not dainty.
Ingredients
Directions
1 Preheat oven to 425?F.
Wash and scrub potatoes; dry thoroughly. Rub surface with 2 tablespoons butter. Prick skin with fork, to let steam escape durning cooking.
Bake 50 to 60 minutes. Potatoes are done when they can be easily pierced with fork.
Slash tops in an X; then gently squeeze; with fork, remove most of potato to large bowl, keeping skin intact. Mash potato with fork.
In hot oil in medium skillet, sauté onion and green pepper until tender- about 5 minutes. Heat milk.
Add sautéd vegetables, hot milk, butter, salt, pepper, paprika and 1 cup grated cheese to mashed potato, mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle rest of grated cheese over tops of potatoes, dividing evenly.
Return to oven; bake 15 minutes, or until thoroughly hot and cheese is melted.
Makes 6 servings
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