Twice-baked Buttermilk Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A carton of buttermilk nearing its expiration date inspired me to make this dish. They are lovely alongside a steak, pork chops, really are a great accompaniment to almost any main dish. Ingredients:
3 large russet potatoes |
1 tbsp butter or earth balance |
3/4 cup buttermilk |
sea salt and freshly ground black pepper, to taste |
1/2 cup shredded white cheddar |
olive oil spray (regular cooking spray is ok too) |
1/4 cup grated parmesan |
Directions:
1. Bake potatoes in 350F oven until tender but still firm.
2. Remove from oven and allow to cool enough to handle.
3. Cut each potato in half. Scoop out flesh, leaving a firm 1/4-inch shell on 4 of the halves.
4. Mash potatoes in a small bowl. Add butter, buttermilk, and shredded cheddar. Season to taste with salt & pepper.
5. Spray inside of each of the 4 potato shells with olive oil and sprinkle with salt & pepper. Fill the shells with mashed potato mixture.. They will be heaping. Divide grated Parmesan over tops of each potato.
6. Bake at 350F for 15-20 minutes or until heated through.
7. If tops haven't browned much, place potatoes under the broiler for 2-4 minutes. Be sure to check on them so they don't burn.
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