cooking, food, recipe

Ode to the Potato

Potatoes are one of the most perfect foods on the planet.

They are so versatile: you can bake them, roast them, hasselback them, mash them, french fry them, hash brown them, and even turn the into pasta. Very few foods an claim this amazingness.

As much as I love potatoes, I don’t eat the as often as I would like. This short, pear-shaped body would likely morph into a pineapple if I got the fries instead of salad every time.

But everyone once and I while, I treat myself (and, indirectly, Mr. KK). Last night was one of those nights. I busted out the big guns and made Gorgonzola Twice Baked Potatoes.

Gorgonzola Twice Baked Potatoes Recipe

Ingredients

2 Russet baking potatoes
Crumbled gorgonzola cheese (exact amount depends on your taste; I tend to use maybe 1/2 a cup or a little more)
2-3TBSP of sour cream
Milk
Salt and Pepper

Directions

  1. Preheat oven to 450 degrees.
  2. Wash and completely dry potatoes. Place them on a baking sheet and piece them with a knife (about 5 good pierces per potato)
  3. Bake the potatoes in the oven until they are crispy on the outside and a paring knife glides in easily, about an hour
  4. Remove from the oven and let cool until you can handle them (reduce oven temp to 400 degrees)
  5. Hold the warm potato in your palm, and using a knife, slide off a little oval flap of potato. This will be the opening you will use to scoop out the potato. I usually do one that’s about a few inched long and an inch or two wide. It should just be across the length of the top of the potato (see photo below)
  6. Scoop out potato from both potatoes into a bowl. Mash with a potato masher to remove any lumps.
  7. Add cheese, sour cream, salt and pepper. Mix slowly. Add milk as needed to loosen the mixture just a bit – it should still have a very thick consistency and hold together.
  8. Put the stuffing back into the potato shells, place stuffed potatoes back on the baking sheet.*
  9. Warm and slightly brown the tops of the potatoes in the over for about 10 minutes (or as long as you need to get the filling hot and the cheese a little melty).

*At this stage, you can wrap the potatoes in foil and refrigerate for a day and then bake the next day in the oven at 350 until the are hot, then increase to 400 to brown the tops a bit.

Steps 4 and 5: the hollowed out potatoes. Just slide a small flap of the top so the potato holds its shape when it’s empty.
Scooped out potato and gorgonzola cheese.
Add sour cream, salt and pepper. After mixing start to add a little bit of milk to moisten the mixture just a little bit!
Refill your potatoes and brown them in the oven!

Are these good for you? Not likely. Are they delicious? YOU BET.

These are probably one of my favorite ways to enjoy a potato. Though roasted baby potatoes with oil, garlic and rosemary are a close second. And the french fries from our favorite beer bar. Oh, and gnocchi. Who am I kidding? I like ALL potatoes. Except scalloped potatoes, which I feel are that second cousin of the potato that no one wants to invite to family reunions.

Speaking of adoring potatoes, my child doesn’t like mashed potatoes. Let me repeat that: my child does not like mashed potatoes. I’m not quite sure how this relationship is going to turn out, to be honest.

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