Stuff Your Spuds

Delicious Recipes for Twice-Baked Potatoes

Two recipes for stuffing your spuds–one is filled with jalapeño popper ingredients and the other with Oktoberfest-inspired filling. Both are overflowing with deliciousness.

Should You Scrub Potatoes?

Yes! Rinse the potatoes before you bake them to remove dirt. Give them a quick scrub with a vegetable brush if you’d like.

Make sure to dry the spuds well after cleaning. Excess moisture can cause soggy skins during baking. And nobody wants that! Grab a Rada Dishcloth for this–they’re super absorbent!

Is Wrapping Potatoes in Foil Good or Bad?

Wrapping potatoes in foil to bake them will cause moisture buildup and, once again, cause sogginess. An unfoiled potato will be crisp on the outside, fluffy in the middle. Perfection.

How to Make Twice-Baked Potatoes

Regardless of the ingredients you choose to put inside your potatoes, this method for preparing the potatoes is easy and reliable.

  1. Rub oil over whole potatoes and season with coarse salt and pepper.
  2. Arrange the potatoes on a foil-lined baking sheet.
  3. Bake for 1 hour or until tender.
  4. Set aside until just cool enough to handle.
  5. Cut potatoes in half lengthwise and scoop out the centers, leaving a ¼ʺ- to ½ʺ-thick shell. Rada’s Super Parer is ideal for cutting large potatoes.
  6. Add the scooped-out portion to a bowl.

That’s all there is to it. (It’s got you wondering why you haven’t made them before, doesn’t it?)

Now just grab the ingredients you’ll use to fill your potatoes and you’ll be eating in no time.

These tried-and-true recipes will be on repeat at the dinner table. 


Jalapeño Popper Potatoes

INGREDIENTS (Makes 10)

2 T. vegetable oil
Salt and pepper
Olive oil
5 baking potatoes
1 onion, finely chopped
4 jalapeños, seeded & finely chopped
½ tsp. minced garlic
1 C. shredded cheddar cheese
½ (4 oz.) container feta cheese
3 bacon strips, cooked & crumbled
3 green onions, thinly sliced
Melted butter
Toppings as desired

DIRECTIONS
Preheat the oven to 400°. Line a baking sheet with foil; set aside.

Stir together the vegetable oil and a few pinches of salt and pepper; rub over the surface of the potatoes. Arrange the potatoes on the prepped baking sheet and bake for 1 hour or until tender. Set aside until cool enough to handle.

Meanwhile, heat 1 tablespoon olive oil in a big skillet. Add the onion and jalapeños; cook until softened, stirring occasionally. Add the garlic and cook for 1 minute more. Transfer the mixture to a bowl and let cool slightly. Stir in ½ teaspoon salt, ½ teaspoon pepper, both cheeses, bacon, and green onions.

Cut potatoes in half lengthwise and scoop out the centers, leaving a ¼ʺ- to ½ʺ-thick shell. Add the scooped-out centers to the bowl with the cheese mixture and mash until blended. Brush the shells inside and out with melted butter. Fill the shells with the cheese mixture and arrange them on the baking sheet.

Bake for 10 minutes or until heated through. Serve with toppings of your choice.

 


Oktoberfest Potato Skins

INGREDIENTS (Makes 8)

Salt and coarse black pepper to taste
Vegetable oil
4 russet potatoes
2 bratwursts, cut into small pieces
2 onions, thinly sliced
½ C. Oktoberfest-style beer
2 T. melted butter
½ C. each shredded Gruyère and white cheddar cheese
½ C. drained sauerkraut

DIRECTIONS

Preheat the oven to 400°. Line a baking sheet with foil; set aside.

Stir together salt, pepper, and 2 tablespoons oil; rub over the surface of the potatoes. Arrange the potatoes on the baking sheet and bake for 1 hour or until tender. Set aside until cool enough to handle.

Meanwhile, heat a little oil in a skillet and add the bratwurst pieces, cooking until brown on all sides and no longer pink in the middle; transfer to paper towels to drain. Add a bit more oil to the skillet; add the onions and a little salt and pepper. Cook over medium-low heat for 20 to 30 minutes or until deep golden brown. Add the drained bratwurst pieces and the beer; cook until slightly thickened.

Cut potatoes in half lengthwise and scoop out the centers, leaving a ¼ʺ-thick shell. You won’t use the removed potato for this recipe. Return the shells to the baking sheet. Brush melted butter inside each shell and season with salt and pepper.

Turn oven to broil and broil the potatoes a few minutes until slightly brown. Flip the potatoes over and broil a few minutes longer, until slightly crisp.

Divide the bratwurst mixture and both cheeses evenly among the shells. Broil a few seconds to melt the cheese. Top with sauerkraut.

 

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