Stuffed Broiled Potatoes

These are a nice alternative to baked or mashed potatoes. I tend to serve them with BBQ’d or grilled meats. People generally call these “twice baked” or “skins”, but since I don’t actually bake them twice or just use the skins I think that the name I’ve given them is a little more fitting.

Ingredients

• 4 medium baking potatoes, such as russets
• 2 TBSP butter or margarine
• 4 TBSP sharp grated white cheddar
• 1/4 tsp granulated onion
• 1/4 tsp granulated garlic
• 1/2 tsp sweet paprika (optional)
• 1/4 tsp white pepper
• 2 TBSP milk
• Salt to taste
• 2 TBSP butter or margarine, melted
• 4 TBSP sharp grated white cheddar

Instructions

1. Scrub the skins of the potatoes well, pierce them deeply with a fork (all the way to the center!) and microwave on high until very tender but not falling apart. Once tender, take them out of the microwave and leave to cool for 5 minutes.
2. Meanwhile, put the butter, 4 tablespoons of the shredded cheese, onion powder, garlic powder, paprika (if using), white pepper and milk into a large mixing bowl.
3. When the potatoes have cooled slightly, slice them in half lengthwise and carefully scoop out the flesh, leaving a small 1/4″ (1/2 cm) layer of the flesh intact to create a cup. Add the scooped out the flesh of the potato to the mixing bowl with the other ingredients.
4. After all the potatoes have been scooped out,  sprinkle over some salt and then use a fork or a potato masher to break up the potato flesh. You are not looking for a mashed potato consistency, do not over mash.
5. Once the potato flesh has been mashed, using a large metal spoon, fold the mixture gently into itself to distribute the other ingredients evenly. Do not stir, just fold. The mixture will be fairly thick and stiff, a lot stiffer than mashed potatoes.
6. Preheat the broiler (that’s a grill in the EU) and cover a baking sheet with kitchen foil.
7. Fill each potato half with the stuffing mix, aiming to add just enough to be even with the top but slightly over. Smooth over the top with the back of the spoon and place the potato half on the prepared baking sheet.
8. When all the potato halves have been filled and added to the baking sheet, drizzle or brush over a little of the melted butter and sprinkle over 1/2 a tablespoon (a big pinch) of the grated cheese.
9. Broil (grill) for just a few minutes, until the cheese, has melted and is just starting to get a little brown. Then turn off the broiler and let the potatoes sit for 3 minutes with the door/drawer closed.

Serve immediately – Makes 4 Servings (easily doubled)

NOTES

• I like to use a seriously strong white cheddar for this recipe but other types of melty cheeses will work well too.
• I sometimes add some finely sliced green onions (white and green parts) to the flesh of the potato before mashing.
• Yes, you can use black pepper if you prefer it! The potatoes will just have little black flecks in them.