There are few foods as commonplace as the potato, but potatoes at home don’t have to be boring. Look back to the middle of the 20th century, and you will find one of the original recipes for Potatoes Suzette, or “twice-baked potatoes.” This dish is easy to make, requiring far less prep time than oven time. That makes it a great option for those who need to multitask, fixing dinner while working from home or helping with homework. The final product is rich, creamy, and a complete departure from the common spud. We recommend making a few extra for second helpings or the next day’s lunch.
Source: American Gourmet, by Jane and Michael Stern
6 large potatoes, scrubbed
6 T. softened butter
½ cup sour cream
1 egg yolk, beaten
¼ cup chopped chives (optional)
12 T. grated cheese of choice (hard cheeses, like cheddar, parmesan, or asiago work well)
Salt and pepper to taste
Preheat oven to 400 degrees. Place potatoes an inch or two apart on a middle oven rack and back one hour or until soft inside.
Remove potatoes from oven and allow to cool until you are able to handle them. Cut each in half horizontally, and scoop out the pulp. Add the pulp to the bowl of a mixer and beat in butter, sour cream, and egg yolk. Your filling should be smooth and free of lumps. Add in chives, salt, and pepper. Restuff the potatoes, and place a tablespoon of grated cheese on top of each half. Return to a 400 degree oven and bake until browned, 15-20 minutes.