196. Twice-Baked Potatoes with Basil and Sour Cream (p. 570)

Continuing with the left over theme from the last post about Tarragon Lobster Salad, here's a recipe for Twice-Baked Potatoes with Basil and Sour Cream that I made using some baked potatoes also left over from the Labor Day shindig.

This was another easy recipe made even easier by the fact that I didn't have to bake the potatoes first.

I cut each of my leftover potatoes in half and, using a spoon, I scooped out the flesh, leaving a shell. I put the shells on a baking sheet, brushed them with some melted butter and put them in the oven until they turned golden and crisped up a bit. Meanwhile, I mashed the potato flesh together with some butter, milk, salt and pepper, and some chopped fresh basil, and warmed it up on the stove. Then the potato shells were ready, I spooned the mashed potatoes into the shells and put them back in the oven for a few minutes more. To finish off the dish, I topped the potatoes with a dollop of sour cream and some more fresh basil.

These potatoes were pretty good. (They're potatoes, after all. How could the not be good?) I liked the combination of potatoes and basil, a pairing that I don't think I've had before. But, even so, these weren't the best twice-baked potatoes I've had. To me, twice-baked potatoes are all about melted cheese, and lots of it. But there's not one bit of cheese in this recipe ... a glaring omission from my perspective.

If you read this recipe carefully, you'll note that the potatoes actually go into the oven three times, not two. First, you bake the potatoes, next to bake the empty shells, and finally you bake the filled shells. So, a better name for these spuds would probably be "Thrice-Baked" Potatoes. Maybe in the next edition of The Book?

Date Cooked: September 6, 2009
Degree of Difficulty: Easy
Rating: B+