Photo and column by Lindsay Kucera/The AS Review
Comfort food is one of those things we should probably cut out of our diets, but let’s face it, we most likely never, ever will. Comfort food may often be high in calories and low in nutrition, but it is so, so good! After a no-good, very bad day, when the wind is blowing the rain sideways so no one can escape it and what should be a short walk to class turns into a desperate attempt to keep from drowning, everyone could use a little warmth and tasty consolation for making it through another day.
These twice-baked potatoes are perfect for accomplishing this. For those of you new to them, twice-baked potatoes are (You guessed it!) baked not once, but twice. They are baked to perfection, the insides are scooped out and mashed with delicious toppings like chives and cheese, or chipotle peppers and cilantro before being put back into the skins and baked again. They are simply delicious and no doubt provide that warm, cheesy, creamy comfort so many of us long for.
Makes: Four giant stuffed potatoes
Two large russet potatoes
1/3 cup sour cream or Greek yogurt
3/4 cup cheddar cheese
Wash the potatoes and poke small holes in the skin with a fork, then bake for one hour at 350 F until the potatoes are cooked through. Let the potatoes cool until they’re safe to hold, then cut them in half lengthwise and scoop the insides out into a bowl, careful not to break the potato skins. Place the skins on a baking sheet and set aside.
In the bowl, add the sour cream, most of the cheese and chives, and mash until creamy. Carefully spoon the mashed potatoes into the potato skins. Make sure to divide the mixture evenly. Top the potatoes with cheese, then bake again for seven to 10 minutes, until cheese is melted. Serve hot.