Irish Style Twice-Baked Potatoes|
Very similar to our favorite basic twice-baked potato recipe, but with a flourish of Irish ingredients, these potatoes are just as easy to make - but are just special enough to make a terrific side dish for any Irish themed meal. There is a surprising variety of quality cheeses from Ireland available at local grocery stores in our area - for our testing we used Dubliner cheese from Kerry Gold - but if you cannot find any Irish cheeses you can use any other moderately sharp Cheddar cheese with good results. Scallions and garlic are frequently paired with potatoes in Irish cooking, and the scallions add a bit of green to the plate as well. For a milder garlic and scallion flavor, place them in the milk while heating and simmer for a few minutes before adding to the potatoes.
3 large baked potatoes
1/4 cup softened butter or margarine
1/4 cup hot milk
2 bunches sliced scallions
3 minced garlic cloves
1 cup shredded Irish cheddar cheese
Freshly ground black pepper
Preheat the oven to 375 degrees. Slice the potatoes in half lengthwise. Scoop out the flesh, leaving a thin, yet stable, shell for the filled potatoes. Place each shell, cut side up on a baking sheet, and place the potato flesh in a medium bowl. Coarsely mash the potatoes and blend in the margarine and milk to form a smooth mixture. Add the scallions, garlic, about half of the cheese, salt, and pepper to taste and toss well to mix. Spoon the mixture into the potato shells and sprinkle the remaining cheese on top of the filled potato skins. Bake uncovered for 20-25 minutes, or until the filling is piping hot, and the cheese is melted and slightly browned. Serve hot or at room temperature.
Makes 6 servings.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes