What goes great with Prime Rib? Potatoes: baked, boiled, or as steak fries. What goes even better? Twice Baked Potatoes! It sounds like a lot of work, but the result is an extremely tasty potato that will knock your prime rib dinner out of the ballpark.
Youtube Video – Jack Show’s Twice Baked Potato Recipe, Cooking Instructions, and Advice
By Chef John
Watch video above for further guidance
- Baked Potatoes – 5 lbs Fresh Russet Potatoes Produce
- Peas or Corn or your favorite veggie cut up
- Butter – Purity Farm Organic Ghee, Purified Butter 13 oz.
- Shredded cheese – Sargento Shredded Mild Cheddar Cheese (in bulk)
- Green onions/scallions
- Salt & pepper – McCormick Pure Ground Black Pepper 18 oz.
- Bake your potatoes first. I recomment 400 degrees Fahrenheit for about an hour. Cooking time depends on size of potatoes. Check with fork to see if done.
- Cut them in half and carve out the potatoes leaving the shells behind.
- Make mashed potatoes with a spoonful of butter and splash of milk. Mix until smooth and creamy. Add salt and pepper for taste.
- Line the bottom of the potato skin shells with a little bit of your cut up vegetable of choice.
- Cover vegetables in the shell with mashed potatoes.
- Sprinkle shredded cheese on top. sprinkle diced green onions or chives or parsley on top.
- Bake again until cheese is melted and slightly golden brown on top.
More Twice Baked Potato Recipes…
Yield: Original recipe makes 8 servings
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream – Hoosier Farms Sour Cream Powder, 1 lb.
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt – Morton Iodized Table Salt 4 lb box
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 8 green onions, sliced, divided – Green Onions Fresh Produce Neighborhood Store
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes.
- Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
- To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions.
- Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
- Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Yield: 4 servings
- 4 baking potatoes
- 3 Tbsp butter, divided
- 1 Tbsp olive oil, plus additional for oiling pan – Baja Precious Extra Virgin Olive Oil 750 ml
- 1 medium onion, chopped
- 2 cloves garlic, minced or pressed – Honeyman Farms Fresh Softneck Garlic Cloves
- ½ cup mushrooms, chopped
- 1 cup broccoli florets, chopped
- 1 cup Greek yogurt – Fage Total Greek Yogurt 17.6 oz
- 1½ cups sharp cheddar, divided – Extra Sharp New York Cheddar Cheese
- Salt and pepper to taste
- Preheat the oven to 400°.
- Lightly oil a large casserole dish, cut the potatoes in half lengthwise, and arrange then cut-side down in the dish. Bake for 15 minutes.
- Flip the potatoes, pierce them with a fork and bake for an additional 15 to 20 minutes, or until soft. Remove from the oven and set aside to cool.
- Lower the oven temperature to 350°.
- Caramelize the onion (while potatoes are baking). *See Directions below
- Once the potatoes are cool enough to handle, scoop most of the flesh out, leaving about ¼ inch so that the potato skin holds its shape, and place the insides in a large bowl.
- Add the remaining 2 Tbsp butter and the Greek yogurt and mash well.
- Stir in 1 cup of the cheddar and the onion-mushroom-broccoli mixture and mix well.
- Season with salt and pepper to taste.
- Scoop the potato mixture back into the potato skins, mounding over.
- Sprinkle with the remaining cheddar and arrange the potatoes in the same casserole dish.
- Bake for an additional 10 to 15 minutes, or until heated through and the cheese is melted and starting to brown. Serve warm.
How to Carmelize your Onions:
- In a large sauté pan, melt 1 Tbsp butter and 1 Tbsp olive oil.
- Cook the onion over medium heat for until soft and translucent.
- Lower the heat and continue to cook, stirring occasionally, until golden brown.
- Return the heat to medium and add the garlic and mushrooms.
- Sauté for another 3 to 4 minutes. Add the broccoli and saute for a minute or two more.
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Yield: 4 to 6 servings
- 4 large russet potatoes, about a pound each – 5 lbs Fresh Russet Potatoes Produce
- Olive oil – California Olive Ranch Extra Virgin Oil 25.4 oz
- 1/2 cup sour cream
- 1/2 cup milk
- 2 Tbsp butter, softened
- 1 Tbsp cream
- 1 cup crumbled blue cheese – Maytag Blue Cheese 1 lb.
- 1/4 cup chopped fresh chives
- 1/2 teaspoon salt – Diamond Crystal Kosher Salt 1 3 lb. box
- Preheat the oven to 400°F.
- Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don’t explode. Rub the potatoes all over with a little olive oil.
- Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
- Allow the potatoes to cool to touch.
- Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato “canoe”, leaving about 1/4 inch of potato on the skin.
- Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl.
- Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do not over-beat potatoes, they can turn glue-y.
- Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.
- Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.
Have twice as much fun at your next prime rib dinner with TWICE baked potatoes! 🙂