Twice Baked Potatoes Recipe

This is a great recipe for a barbecue or for someone who is watching their weight, because it is made with small red skin potatoes. I used to use large potatoes for this and I used a lot more cheese, but I scaled it down and changed some of the ingredients around. It cuts the cooking time in half, which is perfect for me. (Who has an hour to cook potatoes?) I found that it tastes even better this way. The mashed carrots and roasted red pepper in this recipe add a complexity that it lacked before, and it is still a rich, satisfying comfort food. Try it for yourself at your next BBQ and see.


Twice Baked Red Skin Potatoes


12 small red skin potatoes
About 8 peeled baby carrots, cut in half *see note*
1/4 cup roasted red pepper, chopped fine
2 tablespoons olive oil
1/4 cup sour cream
1/4 cup milk
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded Cheddar cheese
8 green onions, chopped fine

Preheat the oven to 425. Cut potatoes in half and toss with olive oil. Place cut side down on a cookie sheet and cook in oven for about 25 minutes.

Meanwhile, steam or cook carrots in saucepan in water on high heat until very soft. If boiling, this will take about 10 minutes.

When potatoes are done, put to the side for about 10 minutes to cool. Then scoop out flesh with melon baller, leaving a small amount of flesh clinging to the potato skin.

Mash together potato flesh, carrots, and red pepper. Stir in remaining ingredients. If it seems too thick, put more milk in, a tablespoon at a time. Put mixture back into potato skins, heaping it up in mounds.

Cook in oven for 15 more minutes.

Enjoy.

*You can use regular carrots for this--it's the equivalent of half of a carrot. Just peel it and cut it up into small chunks for quick cooking*