Twice baked potatoes are probably my favorite way to eat potatoes. I think I was first introduced to them by my father-in-law several years ago. If you’ve never had them before, twice baked potatoes are made by cooking a Russet potato, cutting it in half longways, scooping out the insides and mixing them with delicious things, and then spooning it all back the potato and cooking them just a few minutes longer.
Back in March I shared a recipe for mashed potatoes and rutabaga that several of you seemed interested in. I also enjoyed that one a lot, so I decided to work with rutabaga again – this time combining the mashed rutabaga into twice baked potatoes.
I know rutabagas are mostly a winter vegetable; I guess I’m having trouble letting go? I think I may even miss rutabagas during the summer! Please keep in mind for this recipe that I tend not to load up my potatoes with hefty amounts of sour cream, butter and cheese, so if you think you might want more of something feel free to add it!
Twice Baked Potatoes with Rutabaga
makes 4 twice baked potatoes
1 medium rutabaga
2 Russet potatoes
1/4 cup sour cream (I used fat free)
1/2 cup milk
3 tablespoons unsalted butter or margarine, softened
1/4 – 1/2 cup grated cheddar cheese (plus a little more to sprinkle at the end)
salt and pepper, to taste
paprika and chives for garnish
To bake the potato, preheat oven to 400°F. Wash potatoes and poke holes in each with a fork (to prevent exploding!). Lightly brush with a little bit of olive oil and place in the oven for about one hour, or until you can insert a fork into the potato without much pressure.
Alternately, you can cook the potatoes in a microwave for about 10 minutes on high. Remember to still poke holes and brush with olive oil.
While the potatoes are cooking you can cook the rutabaga. Wash and peel the rutabaga and cut into one inch pieces. I’ve cooked rutabaga either by boiling for approximately 30 minutes (again until you can insert a fork into them without much pressure) or steaming them. Feel free to use whatever works best for you.
When Russet potatoes are done, slightly cool and then cut in half longways. Scoop out the inside and mash using a potato masher in a medium sized bowl. When rutabaga is cooked, add to the bowl and mash with the Russet potato. Stir in sour cream, milk, butter, cheese and salt and pepper. Mash and stir until you reach your desired consistency.
Spoon back into potato skins and return to the oven for an additional 10 minutes. Garnish with paprika, chives and cheese.
