Get stuffed with double baked potatoes
Despite the potatoes dominance in our shopping cart, we eat, on average, about 50 pounds of the humble spud per year - the potato rarely gets a starring role on our dinner table.
The super second of the culinary world is usually a second thought. Within popular food culture even French fries, the most popular potato-based food, plays second fiddle to its burger companion and our most joyful celebrations such as Thanksgiving and Christmas dinner, the potato is often mashed to oblivion, living in the shadow of the mighty turkey as a vessel to hold gravy.
Despite the supporting role, there is a remarkable diversity of potato selections at any grocery store. Beyond the colourful selections ranging from orange to purpose. Perhaps more important when selecting the perfect potato is to know its final purpose. Are you wanting it to retain the shape and integrity of the potato?
As in roasted potatoes. In this case go for waxy, thinskinned potatoes. New potatoes and fingerlings are great selections. Are you baking your potatoes? In this case, a drier, higher starch content potato such as a russet is often best. If you love a simple mash potato, it’s hard to go wrong with Yukon Gold and other yellow-fleshed varieties that deliver amply starch content, but also enough liquid to give the final dish a creamy, luxurious mouthfeel.
Five tips for better mashed potatoes
• Choose the right potato. Avoid baking potatoes or particularly waxy ones. Yukon Gold are the best.
• Place potatoes in cold water and then bring to a boil. It helps them cook more evenly.
• Mash potatoes while still warm for the best texture. I find my best results come from using a potato ricer.
Along with my Microplane zester, it is my favourite kitchen accessory.
• Add warm butter to your potatoes, followed by warm cream for the creamiest potatoes. I’m guilty of adding these in cold but after some Bon Appetit Youtube binge watching, I am now convinced to add in warm butter and cream.
• Season, season, season. Butter is like everything else, it needs a good amount of salt. If feeling daring add in some extras such as roasted garlic or fresh woody herbs such as thyme. A little paprika gives a smoky note to your potatoes.
BASIC DOUBLE BAKED POTATOES
• 4 Servings
• 4 medium to large russet potatoes
• Olive oil
• Salt and pepper
• 1/4 cup butter, melted, warm
• 1/2 cup Parmesan, grated Directions: Preheat oven to 350 F. Brush potatoes with olive oil and season with salt and pepper. Roast in oven for 1 to 1 ½ hours, until easily pierced by skewer. Slice in half lengthwise. Scoop out flesh into a bowl, being sure to keep integrity of the skin. Add butter and Parmesan to potatoes and mash. Season to taste with salt and pepper.
If serving as side, fill only half the potato skins with the potato mixture. Place on baking sheet and return to oven for 15 to 20 minutes. The top should be golden brown. If making filled double baked potatoes, such as my recipes below, fill all 8 potato skin halves with equal amount of potato and bake for 12 to 15 minutes.
AMERICAN STYLE CHEDDAR AND
CHILI TRIPLE BAKED POTATOES
• 4 Servings
• 4 medium to large russet potatoes
• Olive oil
• Salt and pepper
• 1/2 cup cream cheese, room temperature
• 4 green onions, sliced
• 1 ½ cup cheddar
• 2 cups chili, warm Directions: Preheat oven to 350 F. Brush potatoes with olive oil and season with salt and pepper. Roast in oven for 1 to 1 ½ hours, until easily pierced by skewer. Slice in half lengthwise. Scoop out flesh into a bowl, being sure to keep integrity of the skin. Add cream cheese, ½ cup grated Cheddar and half the green onion to potatoes and mix until well combined. Season to taste with salt and pepper. Fill potato skin halves
with equal amounts of the potato mixture. Sprinkle 1/2 cup of the Cheddar overtop. Place on baking sheet and return to oven for 12 to 15 minutes. Top each with equal amounts of chili. Sprinkle with remaining cheddar and green onions. Return to oven for 2 to 3 minutes, or until cheese is melted.
COCONUT DOUBLE BAKED POTATOES WITH CURRIED SHRIMP
• 4 medium to large russet potatoes
• 3 tbsp vegetable oil
• Salt and pepper
• 1/4 cup ghee or butter, melted, warm
• 1/2 cup sweet desiccated coconut
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 tbsp Thai red curry paste
• 1 lb medium-count shrimp, peeled, deveined
• 1 small can diced tomatoes
• 1 can coconut milk
• 1 lime, zest, juice
• Salt to taste
Directions: Preheat oven to 350 F. Brush potatoes with 1 tablespoon vegetable oil and season with salt and pepper. Roast in oven for 1 to 1 ½ hours, or until easily pierced by skewer. Slice in half lengthwise. Scoop out flesh into a bowl, being sure to keep integrity of the skin.
Add ghee (or butter) and coconut to potatoes and mash. Season to taste with salt and pepper. Fill all 8 potato skin halves with equal amount of potato and bake for 12 to 15 minutes.
While the potatoes are baking make your shrimp curry. Place remaining vegetable oil in a large sauté pan, set over medium-low heat. Sauté onion until soft, then add garlic, ginger, and curry paste. Raise heat to medium-high. Add shrimp, diced tomatoes and coconut milk. Bring to a quick boil and lower to simmer. Simmer for 5 to 10 minutes. Finish lime zest and lime juice. Season with salt to taste. Serve potatoes in a bowl and top with shrimp curry.
SPANISH STYLE SPICY HAM AND MANCHEGO
• 1 tbsp olive oil
• 2 shallots, diced
• 1 clove garlic, minced
• 1 tsp paprika
• 1 tsp chili flakes
• 1/2 cup cooked ham*, diced
• 1 400 ml can diced tomatoes
• 4 double baked potatoes
• Parsley, chopped, for garnish
Directions: Make double baked potatoes according to my Basic Double Baked Potatoesrecipe, substituting Parmesan for Manchego, if desired. While potatoes are baking make the spicy tomato sauce. Sauté shallots in olive oil, in pot set over mediumlow heat. When shallots are soft, 5 to 6 minutes, ad the garlic, paprika and chili flakes. Sauté for 30 seconds. Add ham and brown. Add tomatoes. Bring to quick boil then reduce to simmer. Simmer for 15 minutes. Serve potatoes in bowl and spoon over spicy ham, tomato sauce. Garnish with fresh parsley, if desired.
*Spanish style chorizo would be a great substitute for the ham.
Mark DeWolf is currently the creative director of food and drink at the SaltWire Network, director of marketing and communications of the Association de la Sommellerie Internationale (ASI) and pastpresident of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing and talking about wine, beer and food.