Twice Baked Potatoes with Smoked Cheddar & Thyme - baked potato stuffed with creamy mashed potatoes that have been infused with the flavours of roasted garlic, smoked cheddar and thyme. The perfect side dish for a decadent steak dinner.
AuthorBarry C. Parsons
4large russet potatoes
salt and pepper to season
1/4cupheavy cream or whipping creamheated
3/4cupgrated smoked cheddar cheese
1tspfresh chopped thymeor 1/2 tsp dry thyme
Preheat oven too 375 degrees F.
Wash the potatoes well and pierce them with a fork at several points on all sides.
Place on the middle rack of the oven, unwrapped.
Bake for abut 1 hour or until fork tender at the centre. Remove from the oven and allow the potatoes to cool for about 15 minutes.
While you are baking the potatoes you can also roast the garlic. Take about 4 large cloves in the skins and place on a square of aluminum foil. drizzle with a little olive oil. Twist the edges of the foil together to seal the cloves in a little pouch. Bake along with the potatoes for 30-40 minutes or until the cloves are soft.
Lay the potatoes flat on a baking sheet and cut the top 1/4 to 1/3 of the potato off horizontally with a sharp knife. Scrape the potato off the shin on the part you have cut off, into a mixing bowl.
Using a spoon or a melon baller, Scoop out the inside of the potato into the mixing bowl, leaving about 1'2 inch of potato on all sides to form potato boats.
Squeeze the garlic cloves from their skins into the potatoes and mash well.
Season with salt and pepper, and add the melted butter and cream that has been heated for 15-20 seconds in the microwave. Mash until very creamy
Fold in the grated cheese and chopped thyme, then spoon the mashed potato mixture back into potato boats.
Drizzle the tops of the potatoes with a little extra melted butter and return to 425 degree F oven for 10 - 15 min until the tops brown slightly and serve.