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Feb 18, 2018







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Twice-Baked Potatoes

Adapted from the America’s Test Kitchen Family Cookbook
 
4 medium russet potatoes
At least 4 ounces cheddar cheese
At least 1/2 cup sour cream
1/2 cup buttermilk (regular milk will result in a sweet, less tangy filling)
At least 2 tablespoons unsalted butter
1/3 cup minced fresh chives (or more)
Salt and pepper to taste
 
Heat oven to 400 degrees. Scrub potatoes and puncture a few times with a fork. Bake for one hour, or until soft. Remove potatoes from oven. Cut potatoes in half and scoop out inner flesh, leaving about a quarter to half-inch layer inside the shell. Bake shell in oven for about 10 minutes while making the filling. 
Filling: mash the potatoes, buttermilk, butter, cheddar, sour cream, salt and pepper together until smooth and creamy. Stir in cut chives. Be generous with your filling ingredients. I never measure but just eyeball it and adjust based on taste. Fill potato shells with filling (I like to use a piping bag, but a spoon will work just fine). Sprinkle with paprika. Potatoes can be prepared up to this point and refrigerated until they are needed. If refrigerated, let sit at room temperature for one hour before baking.
 
Second baking: bake at 500 degrees for approximately 15 minutes. Allow 10-minute cooling time before serving.




Russet potatoes
Perishables

01/25/18



 Every year, my friends throw a huge Friendsgiving party. Everyone brings something, we get sitters and we stay up late pretending we’re in college again. We all pay for it the next day but it continues to be one of the best nights of the year. This year was no different! 

I can always count on my friend Brianna bringing her twice-baked potatoes to the party. Let me tell you, they are so good, they will make you cheat on mashed potatoes and not think twice about it. This year, I knew I had to get the recipe. If anything, I want to make them for football Sundays or the next party that requires some kind of appetizer or brilliant side dish.
While many potato recipes do fine with just about any kind of potato, I’m particularly loyal to russet for this one. Russet potatoes are the most common kind of potatoes and are grown all over North America. Formally called the Russet Burbank Potato, it is quite versatile and hearty. It’s resistant to “black leg” and can be stored for a long time. It’s also quite tasty especially when mixed with cheese, butter, sour cream and herbs. Swoon. 
According to SF Gate’s website, russet potatoes provide 10 percent of one’s daily value of iron, 13 percent daily value of magnesium and 12 percent of phosphorus. It’s a pretty dense food that’s quite filling and makes a great comfort dish. While it doesn’t have as good a reputation as the sweet potato in terms of health, the russet potato is still worth consuming. Perhaps its bad reputation comes from how we cook it and what we add to it. With that being said, I encourage you to try this decadent recipe below. It’s wonderful and worth every calorie! 
 
— Allison Willson Dudas 
 





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