Twice Baked Potatoes
For my dad, who didn’t ask for this. I can’t help offering my opinion though. His twice baked potatoes have a glue-y mouth feel to me, since he uses either a blender or a food processor rather than mashing them, and this destroys some science-y molecule that makes them fluffy.
And my dad is used to me telling how to do things he’s been doing for years. He just nods politely, then does his own thing anyway, so we both end up happy.
From Cook’s Illustrated:
Quicker Twice-Baked Stuffed Potatoes with Ham, Peas, and Gruyere 9/2004
Serves 4 as a main dish, 8 as a side
4 russet potatoes , scrubbed and dried
vegetable oil
3 tablespoons unsalted butter (melt 2 tablespoons)
3/4 pound deli-style baked ham , sliced 1/4-inch thick and cut into 1/4-inch cubes
1 cup frozen peas
6 ounces Gruyère cheese , shredded (2 cups)
1/2 cup sour cream
1/4 cup half-and-half
2 tablespoons whole grain mustard
ground black pepper
1. Adjust oven rack to middle position; heat oven to 400 degrees.
1a. Place four potatoes in a shallow baking dish, puncture the skin with a fork, and microwave the spuds, rotating them every three minutes, until a skewer can be inserted and removed with little resistance, nine to 12 minutes. Cool for 10 minutes.
2. While potatoes are baking, heat 1 tablespoon butter in 12-inch skillet over medium-high heat until foaming; add ham in even layer and cook, without stirring, until lightly browned, about 2 minutes. Stir and cook 30 seconds longer. Off heat, stir in peas; transfer mixture to large plate.
3. Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8-inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
4. Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, ham mixture, 1 cup cheese, sour cream, half-and-half, mustard, and salt and pepper to taste.
5. Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining cheese and broil until spotty brown, 6 to 10 minutes. Cool 5 minutes; serve.