In a my last food column, I wrote about the comforts of meatloaf and twice-baked potatoes on cold winter days.
After the story ran, I had been digging through my recipe box when I stumbled across a recipe for a variation of the twice-baked potatoes that I have made only once before, probably nearly a decade ago. I'm not sure why I didn't make it since then, because I did recall how good it was, along with the praise I got at the time.
I pulled out a 5-pound bag of potatoes and started peeling. I knew it would be perfect side dish with the rotisserie chicken I planned to pick up at the market for dinner. (Of course I cheat a little! Doesn't everyone?)
Tribune Chronicle photos / Brenda J. Linert
Party Potatoes, shown above and with rotisserie chicken below, would be great to package up as “pot luck” for any party. The nice thing is, it can be made in advance and refrigerated for several days.
Now, believe me, I'm not in any way hoping for any more cold winter days. Still, I recalled that these potatoes would be a great comfort food for any chilly day.
The recipe came from the Idaho Potato Commission. I don't know about you, but I'd be willing to bet any potato recipe from that group has got to be good!
Titled "Party Potatoes," the dish would be great to package up as "pot luck" for any party. The nice thing is, it can be made in advance and refrigerated for several days. (The recipe suggests it could be kept in cold storage for up to two weeks. I'm not sure I'd keep it that long, but certainly it would be fine after a week. Another option is to prepare it and then freeze it for longer storage.
5 pounds russet potatoes, peeled and quartered
1/2 pint sour cream
1 8-ounce package cream cheese
1/4 teaspoon pepper
1/8 teaspoon garlic salt
Salt to taste
1/4 teaspoon onion salt or onion powder
2 tablespoons butter or margarine
In salted water, boil potatoes for 15 to 20 minutes or until tender when pierced with a fork. Drain, and mash or whip until smooth. Stir in sour cream, cream cheese, pepper, garlic salt, salt and onion salt or onion powder and butter. Beat until light and fluffy.
Spray with cooking spray or grease a 2-quart casserole dish. Add potatoes into the dish and bake at 350 degrees for 30 minutes. Sprinkle with paprika and run briefly under a preheated broiler on low.
Remove and serve.
Source: Idaho Potato Commission
But the dish also is great for dining at home with your family. You may want to make a smaller portion, perhaps cutting the listed ingredients in half. Or if you are a working mother like I am, you might consider making the entire recipe, then splitting and freezing half for another day when you are looking for an easy meal after a long day at work.
The potato does have a hint of garlic, and I suppose it could be classified as a "garlic mashed potato," but it is twice-baked and as such, carries the unique flavor of a twice-baked potato.
The best part is, though, that it is a much more simple technique than carving out the inside of the baked potatoes and then attempting to refill them while keeping the shell in one piece.