Potato dish seems to be a favorite side dish when having a get together. From simple buttered potato, dinner favorite roasted potato, Thanksgiving favorite mashed potato, elegant scallop potato, all time favorite french fries, and soft and creamy twice baked potato. There is something about potato that gives that comforting cozy feel, especially the ones that are smooth and creamy like this twice bake potato and mashed potato. As heavy and filling as it is, we cannot just ignore the presence of potato on our table. Even for myself who doesn’t eat much potato dish, I cannot help but get a few small serving of potato dish when I see it. It became one of my simple pleasures in life.
The first time I made this recipe, I was head over heels in love with it. I promised myself I am going to make it again. Guess what? I did not write down the recipe and so from then on, I had to try and try and try until I get it again. I am happy to say that finally, I was able to achieve what I was hoping for. Just like when I first made it. So now I am ready to share it with you.
I am not a huge fan of heavy potato dishes, but I made room for some exceptions from time to time, and that time is now. This Twice Baked Potato is always worth making that exception. As the name says, it was twice baked to guarantee soft melt in your mouth baked potato that is worth every spoonful.
How to Make Twice Baked Potato
- Bake the Potato – This is the first baking step, where you bake the potato raw. This step will cook the potato to soften it enough to scoop out the potato for later. Boiling the potato is not advisable, definitely a “No”. Boiling not only will make the potato watery once scooped out, but it will not retain the shape of the potato skin once the potato has been scooped out.You need the potato skin to act as a vessel to hold the cooked potato later. But if you do not want to serve it in the potato skin, you can transfer it in a baking dish instead.
- Cook the Leeks – this step is very important as this is what will give the potato the flavor. Sautéing the Leeks with garlic, onion and spices brings out the flavor and taste. I made this baked potato without the Leeks and it was not as good, so go find the Leeks even just for this recipe. This is also the stage where you will need to add the cream cheese. Yes, the 2nd secret ingredients to a creamy flavorful baked potato. It gives a lot of creaminess and tangy taste which worked well with the Leeks. Make sure to have the mixture completely cooled before adding the cream cheese. The last thing you want is a puddle of melted cream cheese. This will make the bake potato runny.
- Mash the Potato – once the potato is cooked, tine to assemble it. Scoop out the potato and transfer it in a bowl. Leave at lest 1/4 inch potato so the potato skin has something to hold on to retain its shape. If you prefer a smooth baked potato, use a potato ricer. If you prefer chunky, use a fork or pastry blender to mash the potato. I prefer a bit chunkyso I just used fork to mashed the potato. Leave for few minutes to completely cool before adding the cream cheese. This is important so as not to melt the cream cheese immediately
- Stuff the Potato – Now that you have all what you need, the only thing left to do is to stuff the potato. Mix the mashed potato with the sauteed leeks. Divide between the 2 potato boats. Sprinkle top with cheese. I like the combinations of white and yellow cheddar cheese, and some mozzarella cheese to when I have it on hand.
- Bake Again – The final baking happens once the potato has been stuffed. Bake until just the cheese has melted.
- Serve – serve with a generous amount of sour cream on top. Definitely a MUST! Sour cream makes this baked potato even creamier. Go for it!
Potato dish are often quite heavy, most of the time loaded with cheese (because why not?) to make it more indulgent. For this reason, I always only make small batch of potato dishes so that I can fully enjoy it without being overwhelmed, but not most are like me. So, as long you get the idea, you can easily make a big batch out of it. This recipe is not as risky to tweak, plus you can taste it immediately before doing the 2nd baking so you can adjust the taste as needed
- 1 large Russet Potato (600g)
- 1 tablespoon Butter
- 1/3 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Garlic Powder
- 1 stalked of Leeks
- 1/2 teaspoon Thyme
- 1/2 teaspoon Parsley
- 1 teaspoon Chives
- 1/4 cup Cream Cheese – softened
- 1/4 cup Parmesan Cheese
- 1 tablespoon Honey
Garnishing & Toppings
- 2 tablespoon White Cheddar Cheese
- 2 tablespoon Yellow Cheddar Cheese
- 2 tablespoon Mozzarella Cheese
- 1/4 cup Sour Cream
- 1 teaspoon chopped Chives or Green Onion
- Pre-heat the oven to 350F
- Wash the potato and generously rub salt. Transfer in a baking pan and bake for 350F for 1 – 1 1/2 hr. To test if done, insert a knife in the center. If the knife pass through without much effort, the potato is done. Baking time varies in size of potato, adjust as needed.
- Sauté the leeks in butter. Add salt, black pepper, garlic powder, parsley and thyme.
- Transfer in a bowl and let cool. Add cream cheese and chopped chives. Mix to combine
- Remove the potato from the oven. Let cool slightly until manageable to hold and slice.
- Slice in half. Scoop out some of the potato leaving at least 1/4-inch so the potato holds its shape
- Transfer the potato with the leeks and mix to combine. You can have it chunky or slightly smooth. Use a fork or pastry blender to mash the scooped out potato, or use a potato ricer for a fine smooth texture.
- Divide the mixture between the two potato boats.
- Topped with grated mozzarella and cheddar cheese.
- Return to oven and bake another 20 minutes or until the cheese has melted
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