Zesty Twice Baked Potatoes

I have a real soft spot for twice baked potatoes. I know that sounds really random, but we ate baked potatoes with dinner all the time growing up. And I remember my mom making the twice baked variety for the first time ever and wondering why she had been holding out this whole time! It was a side dish she only broke out for special occasions like holiday or birthday dinners so that's still how I think of them: as a really special dish, which is funny because they're actually pretty easy to make. Yes, The cook time is long but the process itself is pretty simple.

Twice baked potatoes traditionally include all of your basic baked potato toppings mixed and baked right into a halved potato. I like to change mine up though-- like this decadent steakhouse-inspired creamed spinach version or today's recipe for a zesty and flavorful spin on the classic. This one still has that delicious creamy cheesy quality from the shredded cheddar and sour cream, but the flavor gets turned up with the additions of Dijon mustard, ground mustard, and a kick of heat from a little hot sauce.



This would make a delicious side dish for a steak or pork chop right off the grill. Easy and decadent summertime dining!


Ingredients:

• 2 large baking potatoes
• 1/2 Tbs. olive oil
• 1/2 Tbs. butter
• 1/4 cup yellow onion, finely chopped
• 1 garlic clove, minced
• 3/4 cup sharp cheddar cheese, shredded
• 1/3 cup low-fat sour cream, room temperature
• 1/2 tsp. Dijon mustard
• 1/2 tsp. dry mustard
• 1/2 tsp. Tobasco or hot sauce
• 1/2 tsp. dry parsley flakes
• Salt and pepper, to taste

Preheat oven to 450 degrees. Rub potatoes with oil and place directly on the middle or upper rack. Bake until skins are crispy and a fork slides easily through the flesh-- about 45 minutes-- turning them over halfway through baking.

Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until softened and golden, about 5 minutes. Stir in garlic and cook for about 30 seconds. Remove from heat.

Line rimmed baking sheet with aluminum foil. Transfer baked potatoes to rack and let cool slightly, about 10 minutes.

Cut each potato in half lengthwise, through the narrow side, so the halved potato lies flat. Carefully scoop flesh from each potato half into medium bowl, leaving 1/4-inch thickness of flesh in each shell. Mash potato flesh until smooth, then stir in 1/2 cup cheddar, sour cream, mustards, hot sauce, parsley, cooked onions and garlic, and salt and pepper. Spoon mixture into potato shells, mounding it slightly at center. Sprinkle with remaining 1/4 cup shredded cheddar.

Place potatoes on foil lined baking sheet and bake until cheese is melted and brown, about 10 to 15 minutes.


Inspired by original recipe from America's Test Kitchen's Comfort Food Makeovers: All Your Favorites Made Lighter.