A Russet potato loaded with cheese, milk, butter, sour cream, bacon bits, green onions and seasonings is the ultimate comfort food. The heavy use of dairy in cooking is a throwback to the fifties, the age of culinary innocence. The recipe is relatively foolproof. You simply bake, scrape, add a fluffy potato mixture, top with cheese and bake again. It’s hard to mess up, unless you mistakenly scrape the walls structure too thin, causing your potato boat to collapse. Even that doesn’t effect the taste.
Twice-Baked Potato make a great side dish for roast port, baked chicken, grilled steak, or meat loaf. Happily, they can be made ahead and popped into the oven for the second baking just before serving. Or they can be put in Ziplock bags, frozen, and baked the second time as needed. But don’t but green onions in the frozen ones, because the flavor doesn’t hold up well. I also prefer to bake the potatoes in the oven the first time rather than the microwave, because I like the consistency of the skins better.
A large, well-loaded Twice-Baked Potato can be a meal in itself. Sometimes it’s the simple foods that are the most satisfying.