As promised, here is the recipe for my favorite Twice Baked Wine Potatoes. I have been making these for quite awhile now. I alter the recipe each time, depending on the flavor blend I want to have for the meal it might accompany, so it really does work for so many meals. I’m sharing the basic idea, but please feel free to adjust and play with the recipe to suit your own family’s tastes and preferences.
I like to use Yukon Gold potatoes for this recipe. NOTE: the number of potatoes you bake depends on how many servings you want in the end, but for the two of us, I tend to bake three potatoes so I end up with six small twice-baked potatoes. Feel free to bake your potatoes however you like, but I typically will cut a small slice in the side of the potato (this will end up being the start of my cut to slice each potato in half) and bake the potatoes at 350 degrees for 45-60 minutes.
Once the potatoes are cooked, I remove them from the oven (remember that they’re hot, so use oven mitts so you don’t burn your fingers) and slice them in half, lengthwise. Using the oven mitts and a spoon, scoop out the cooked potato and collect it in a bowl large enough to mix any/all ingredients. NOTE: If you want to use a mixer for this part, you can put all your potato innards into your mixing bowl… I just like the more rustic feel I get from using a hand masher, similar to one my mom used to use.
Once you’ve scooped out all the potato skins, your cooking fun begins! For the recipe pictured here, I first added the following ingredients: shredded cheese, one egg, a spoonful of margarine, some great tasting white wine, and a wedge of Laughing Cow lite cheese. Once I mashed these together, I needed to adjust the seasonings so I added a spoonful of Greek yogurt, salt, and some freshly ground pepper. NOTE: I have used a spoonful of Bourcin Cheese on occasion and this has also been a great addition. The egg can be omitted, but I find that it adds a touch of richness to the final product that is otherwise lacking. Feel free to use a Fat-Free Egg Substitute if you prefer, but using only the egg whites won’t produce the same texture – experiment with your favorite ingredients on this one.
Once the mashed potato mixture is to your liking (make sure to taste this part), I use a small cookie scoop to fill the potato skins so I know that I’m filling everything evenly. You can simply line up the filled potato skins onto a baking sheet, but I have found that I really like to place the potato skins into a muffin tin and fill them inside so they don’t end up rolling off to the side and are easy to store until you’re ready to bake them. I’m one of “those” people who thinks about dinner early in the day, so if I have the completed Twice Baked Potatoes sitting in my fridge for the day, it’s so much simpler to have them contained in a muffin tin.
NOTE: This is a recipe that you could easily double and make over the weekend – freeze anything you don’t want to use right away and then you have a perfectly simple side dish available for any night of the week! I’m a huge fan of “make-ahead” foods that can be stored in the freezer.
To bake these little darlings, just pop them into a preheated 375 degree oven for 30-40 minutes or until they’re cooked through and lightly browned on top. I love the crispiness of the potato skin and think that it’s a wonderful complement to any meal. I’ve served it with BBQ chicken, steak, lobster, shrimp, burgers… almost anything looks fancier when you put these out as your side dish!
Hope you’ll try this and see just how easy it is to make such a fun side dish… our family loves them and I’m sure yours will too!