Tuesday, June 7, 2011

Double Stuffed Baked Potatoes

Yield - 24 Buffet Servings


12 large IDAHO or RUSSET potatoes
2 TBSP extra virgin olive oil
1 TSP salt
1 tsp ground black pepper
1 lb grated cheddar cheese
1 stick butter
2 tsp white pepper


Pre-heat oven to 350F. Scrub the potatoes with a wire brush to remove all the dirt from the potatoes. Discard any potatoes that have large brown or bruised patches. Use a fork to poke holes into the potatoes. Pour the oil, salt and pepper in a shallow bowl; roll the potatoes in the seasoned oil (ensure that all surface areas of the potato are covered). Use a 12 inch square of foil and wrap the potato in the foil.

Loosely arrange the potatoes on a baking sheet and bake them at 350F for 45 minutes (depending on size this is the minimum time required for baking). Test the potatoes for doneness by taking a toothpick and puncture the potato at it’s maximum depth. The toothpick will meet with a slight bit or resistance when done. Remove the potatoes from the oven and allow to cool to room temperature. (The potatoes will continue to cook as they cool.)

Cut the potatoes in half lengthwise, use a soup spoon, and scoop out the potato meat (retain the skins for latter use). I like to retain the foil on the potato skin, if you don’t like this then discard the foil.

In a large stainless steel mixing bowl combine the potato meat and remaining
ingredients. Gently combine these ingredients, the residual warmth from the potato meat will melt the butter and cheese. Use a Chef’s spoon and stuff the potato filling back into the skin, over fill the potatoes. Place the double stuffed on a parchment lined baking sheet and reserve covered and refrigerated until ready for service.

When ready for service, pre-heat oven to 350F, bake potatoes until the top of the potatoes turn golden brown and are warmed throughout, about 20 minutes.

Photo: http://2.bp.blogspot.com/-vzG4V5T_4cg/TZXjhrdYFcI/AAAAAAAAAFc/9UHEufx4ZiU/s320/Stuffed%2BBaked%2BPotatoes.jpg

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