Twice Baked Potatoes with a Twist

Photo: Randy Grahams, Valley VegetarianWant to add a different side dish to your family dinner menu? How about twice baked potatoes with a twist? A twist, you say? How can a simple and tasty side dish like this be any better than it is? What’s the twist?

The twist to this age old recipe is crème fraîche. Crème fraîche is a thick, rich cream. It has a fat content of about 30% and does not contain any added thickeners. I like to spoon it over fresh fruit and to use it as a garnish on soups and on my Quinoa Risotto. It adds a unique flavor that I think you’ll appreciate in these twice-baked potatoes.

 medium russet potatoes
1 tablespoon vegetable oil
4 ounces crème fraîche
1 tablespoon fresh sage (chopped)
1 tablespoon fresh thyme (chopped)
2 tablespoons half-and-half
 tablespoons unsalted butter (room temp)
Salt and fresh cracked black pepper to taste
1 tablespoon fresh chives (chopped for garnish)

Position rack in center of oven and preheat to 375 degrees. Line a baking sheet with parchment paper.

Pierce potatoes in several spots with a fork. Rub oil over potatoes and place directly on rack. Bake for 45 minutes or until very tender. Transfer potatoes from oven to a wire rack to cool for 10 minutes.

Cut off the top quarter of the potato using a serrated knife. Using a spoon, scoop out potato, leaving a 1/4-inch-thick shell; transfer scooped potato to a large bowl. Set scooped out shell aside. Repeat with remaining potatoes.

Mash potatoes in bowl until smooth. Mix in crème fraîche, sage, thyme, half-and-half, and butter. Season with salt and pepper to taste.

Spoon potato mixture into prepared shells. Place shells on a parchment-lined baking sheet. Bake at 375 degrees for 30 to 35 minutes or until heated through. Remove from oven and sprinkle with chives for garnish.

Tip: Make these the day before your big dinner. Cover, and refrigerate but do not bake. Then bake prepared shells as directed.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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1 Response to Twice Baked Potatoes with a Twist

  1. Pingback: Twice Baked Potatoes – Mexican Style | Valley Vegetarian

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