Someday, when we have more time, we’ll discuss the reason that one cannot turn off a favorite movie (most notably this, this, this, this two-part saga, and this) when it appears on TV, despite having the (commercial-free) DVD in one’s own closet.
I watched almost all of these movies over Thanksgiving break, which brings me to my next point. OMG TV. I have always watched more TV than any one person should, but lately, my obsession is reaching new heights. Or depths. Call it like you see it.
In any given week, I don’t like to miss:
The Mindy Project
Carrie Diaries (don’t judge)
And thanks to Netflix and some friends who let me borrow, I’m at various points of finished with:
How I Met Your Mother
Basically, I’m what’s wrong with America. But sometimes, after a long day at work, you need to cozy up to the TV and unwind. It’s about all I have the brain power for these days. And nothing says cozy like a twice baked potato. These can be done in any number of ways. I was so excited to recreate Dash and Bella’s take on them, only to discover we had no prosciutto in the fridge. Alas! Another time.
The glorious thing about twice-baked potatoes is that once you know how to make them, and once you grow more comfortable in the kitchen, there’s nothing they can’t become with some substitutions. I’ve included my notes, as always, but let your own preferences be your guide.
To make 5 twice-baked potatoes, you will need:
- 3 russet potatoes (aka baking potatoes)
- 1/4 C sour cream (But I used yogurt, and you could certainly use cream cheese as well. You’re going for tanginess here.)
- 2 T butter
- 1 tsp. salt
- a couple tablespoons of herbs and/or seasonings (I only had thyme on this particular evening, but man do I love some chives in these. Also, Old Bay.)
- 1 C grated cheese (I had the remnants of a bag of Mexican blend, but cheddar is always a winner, as are Parmesan and Gruyere.)
- slices of prosciutto, to stay true to the above-blogged recipe
Preheat your oven to 375. Wash and dry the potatoes and place them in the oven for 90 minutes.
Remove them from the oven and let them cool for about 5-10 minutes. Working carefully, as they’ll still be hot, slice potatoes in half, and scoop flesh from insides, leaving about 1/8 inch of potato goodness around the inside. Transfer the potatoes to a bowl, and mix in sour cream, butter, salt, and almost all of the herb mixture. Give things just a couple of turns, lest you overwork the potatoes. They’re going back in the oven, so don’t worry if there are still pats of butter mixed in. Ooooh, butter puddles. I just got chills.
Toss your most dejected looking potato-half into the trash can. Scoop potato mixture into remaining 5 halves, till each overflows with carby goodness. Top with cheese, and prosciutto, if you, unlike me, keep it in your fridge at all times. Bake another 10 minutes, sprinkle with herbs, and finish for 5 more minutes. At this point, the cheese will be bubbling, and you’ll be at the end of your ability to resist what is staring back at you from the oven.
Eat these as soon as possible.
To make ahead, bake the potatoes, scoop out the flesh, mix in your mix-ins, and stop before topping with cheese. Wrap potatoes tightly in foil, and freeze until you need them. Bring them to room temperature before topping with cheese and baking as directed.