Monday, March 19, 2007

Holy Cheese!

Twice Baked Potatoes, originally uploaded by razzieswirl.

These twice baked potatoes made me speechless. Seriously. Plus they're bite sized so they're beyond perfect for an appie with cocktails. Two or three bites and they're gone, and believe me, they'll be gone quick. I can't talk them up enough. My tastebuds were in love. I flickr'd potatoes and a picture of some very delictable twice baked potatoes came up, prue inspiration.

Recipe: Twice Baked Potatoes


4 (or more) yukon gold and/or red potatoes (I used both)
1 cup sour cream (split into 1/2 cup and put into two seperate bowls)
1/2 cup sharp cheddar
1/2 cup Kerrigold Blarney Castle Cheese
1/4 cup gorgonzola
1/4 cup feta
1 onion caramelized
1 bulb of roasted garlic
1 bunch of scallions


1. Wash, drizzle with olive oil, salt and pepper, cover with tin foil, stab with fork and pop into a 375 degree oven for an hour.
2. Prepare two different kinds of filling (they're basically the same with a different crumbled cheese base). Into each 1/2 cup of sour cream add 1/4 cup cheddar cheese, 1/4 cup blarney castle. In one bowl add the gorgonzola, in the other add the feta. Then add the "veggies", to each add equal parts of caramelized onion, scallions, and roasted garlic. Salt and pepper to taste.
3. Remove potatoes from oven when done, allow to cool. Once cool cut in half, scoop out inards and put equal parts into your two seperate fillings.
4. Mash filling until smooth and creamy. While mashing, crisp potato skins in oven for a few minutes.
5. Fill potato skins with fillings. Top with more cheese. Sprinkle with pancetta.
6. Bake in oven until bubbly and crisp. (About 10-15 minutes).
6. Sprinkle with additional scallions.

I can't say anymore about how delicious these are. Just yum! If you like potatoes and cheese, than you must try these. They're a gourmet version. So creamy, cheesey, delicious. I can't stop myself, they're just soooooooo good. I'll stop.