Melt a little bit of butter in a small bowl. About a tablespoon, maybe a bit more if you like (you will use the remaining melted butter later when you mash up the inside of the twice baked potato). Then use a brush and paint the skin of your potato with the butter. Liberally sprinkle the kosher salt on the skin of the potato and bake at 425 degrees for about 1 hour.
Mmmmmm, notice how the butter really helps the salt stick to the potato!
After about an hour or so your potato should be fully cooked. Take a teaspoon and scoop all the insides of the potato into a small bowl. This leaves a hollow potato that is ready for the filling.
Into a small bowl, dice up a few cloves of garlic, pour in a little bit of milk, sprinkle some salt and pepper, add some cheddar cheese and start mashing! If you are feeling crazy you could even add some bacon! Be sure not to over mash the mixture or the potato will get really gummy. The amazing part of this recipe is that pretty much any amount of the above ingredients works great. You can reduce the cheese and add bacon, or increase the cheese and add more garlic! I would warn that you should only add perhaps a tablespoon or two of milk to the mix otherwise it will be too runny. After the mixture is to your liking, scoop it back into the potato and top it off with some extra cheddar cheese.
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By John Thomas
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