Saturday, November 6, 2010


When it comes to finding the perfect side dish for a meat based dinner, look no further than the twice baked potato. Rich and creamy with flavor of melted cheese and chives, but still hearty enough to stand up and compliment a piece of red meat, pork or chicken. Here is a twice baked potato recipe that will leave the guests clamoring for more. And the best part is, the preparation is a lot easier than the name makes it sound.


4 large potatoes, baked in advance
2 ounces Kerrygold Aged Cheddar, shredded
4 tablespoons unsalted Kerrygold Irish butter
1 egg yolk
1 teaspoon chopped chives
Salt and freshly ground pepper to taste


These potatoes are twice-baked, so they can be made well ahead of your barbeque and popped in the oven while the steaks or burgers are grilling.

When the baked potatoes are cool enough to handle, slice 1/2-inch lengthways off of each one. Scoop out the insides, leaving a 1/4-inch thick shell. Mash the potatoes, then stir in the cheese, butter, egg yolk, chives, salt, and pepper until smooth. Stuff each potato shell with the mixture and transfer to a shallow baking dish. If not baking immediately, cover and refrigerate.

When ready to bake, preheat the oven to 375º F. Bake the potatoes for 20 to 25 minutes, or until the cheese has melted and the stuffing is heated through. (Baking times will vary depending on whether the potatoes were refrigerated in advance.) Put the potatoes under the broiler, 5 inches from the heat source, for 3 to 5 minutes to lightly brown the tops. Makes 8 servings


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