Twice-baked Potatoes with Cheddar and Jalapenos

This was originally a mashed potato recipe – I changed it up a bit because I really, really really love twice-bakeds.  And because you eat the potato skin too, they’re marginally healthier than mashed.

The recipe is a bit of a no-brainer.  Potatoes, shredded cheddar cheese, a couple chopped jalapenos (I used jarred tonight because I couldn’t find fresh on my way home), just enough butter and milk to make them fluffy.  Salt and pepper.

The mashed recipe calls for boiling or steaming the potatoes, then mashing them with a potato masher.  This method is fine, but even when I’m not making twice-bakeds, my preferred method for mashies is to bake the potatoes, scoop out the flesh and then put it through the largest holes of a food mill.  Since the potatoes are cooked with dry heat, they never get waterlogged, and any moisture in the final product comes from the milk or stock you add to them.  Less sogginess, more flavor.  (The food mill breaks the potato apart into perfectly even fluffy bites without squishing it the way a potato masher does.)

No Dylan report for these – the jalapenos would have been too much for him.  (Sure I could have made one without the peppers and saved it, but then there would have been less potatoes for me.  Dylan, if it’s the year 2030 and you’re reading this using the 2030 equivalent of the Wayback Machine, I’m really sorry for not saving you a potato.)


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