twice baked

Grill Baked Potatoes Are The Best Ever

Russet Burbank potato

Kosher salt

butter (salted

Here's what you need: fingerling potato, olive oil, kosher salt, freshly ground black pepper, fresh rosemary

Roasted Fingerling Potatoes Recipe by Tasty

lb fingerling potato

olive oil

salt

black pepper

rosemary,

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Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.

Thoroughly dry the par-boiled potatoes with a paper towel.

On a cutting board, quarter the potatoes.

Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.

Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.

https://vid.tasty.co/output/88513/landscape_480/1523062633

Who doesn’t love potatoes? I mean, come on. Fry ‘em, dice ‘em, slice ‘em, or bake ‘em, there’s nothing better than a well-seasoned iteration of a potato. This time, we’re mashing ‘em. And not only are we mashing them, we’re loading ‘em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It’s an experience, trust us. 

Ultimate Mashed Potatoes Recipe by Tasty

lb yukon gold potato

milk

heavy cream

garlic, crushed

unsalted butter, cubed, cold

black pepper,

chive, finely chopped, for serving

On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.

Cut the potatoes into 1-inch (2 cm) cubes.

Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.

In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.

Remove the pot from the heat and strain the cream through a fine mesh sieve.

Drain the potatoes in a colander and transfer back to the pot.

Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.

Add the cubed cold butter and salt. Stir to combine.

Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.

Top with freshly ground black pepper and sprinkle with chives and serve.

Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon

Twice-Baked Loaded Potatoes Recipe by Tasty

potatoes

sour cream,

unsalted butter, melted

cheddar cheese, divided

½ cup scallions, thinly sliced, divided

bacon, cooked, crumbled

Rub each potato with 1 teaspoon of oil, and prick the top with a fork.

Place the potatoes on a rimmed baking sheet and bake for 1 hour.

Transfer potatoes to a cutting board, and cut in half.

Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.

Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.

Use a spoon to transfer the potato mixture back into the scooped out potato skins.

Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.

Top with sour cream, bacon, and the remaining scallions.

In diner slang, Murphies are baked potatoes. Here&#039;s how I recommend you make Murphies on the grill, a tool that surpasses the oven. This method calls for slicing them before baking so the cut edges get crispy.

Murphies Recipe: Once Baked Potatoes on the Grill

potato (Russet Burbank variety)

Morton Coarse Kosher Salt

butter ((salted

Read my article on the Science of Potatoes.

Prep. With a brush or scrubby sponge devoid of soap, rub the skins hard enough to remove all dirt, but not so hard to remove the skins. Cut out any bad spots. Slice them in half lengthwise. Sniff them carefully. Nothing is worse than a musty potato.

While the potatoes are wet, generously sprinkle your favorite spice rub all over. If the rub does not have salt, sprinkle table salt on too. Table salt is better than big grained salt because it will dissolve and diffuse into the potato faster. Let the spuds sit at room temp for 15 to 30 minutes so the salt will melt and begin migrating towards the center.

Fire up. Set up a grill for 2-zone cooking and shoot for 325°F (162.8°C) in the indirect zone. If you are in a hurry you can pre-cook them in the microwave for 5 minutes on high. Not any longer or you will not get a good papery skin. The baking on the grill will take as little as 30 minutes after microwaving.

Cook. Put them on the indirect heat side of the grill and let them bake, cut side up, lid down, for about 90 minutes until the temp in the centers is about 190°F (87.8°C). The edges, which are thinner, will be a little higher.

Melt the butter in the microwave for about 30 seconds to a minute—each oven will vary— and paint the potatoes all over with the butter. Move them to the direct heat side, cut side down, and let the cut side brown in the direct radiant heat, lid down, for about two minutes until they start to get golden, but don&#39;t continue painting them if you want crispy skins. Then roll them over and brown the skin sides.

Remove them from the heat. They should be in that 200°F (93.3°C) range. Goldilocks! If you like a little al dente crunch, pull them at 200°F (93.3°C). If you want them really fluffy under the crust, take them to 210°F (98.9°C). Bring them in, mash the contents with a fork, and dress them.

Serve. Here are some fun ways to gussy up a spud:Purists (who me?) use only butter or sour cream, or both, with salt and pepper and perhaps a sprinkling of chopped fresh chives or green onions. The adventurous will add broccoli florets, fresh thyme, fresh dill weed, fresh basil, or cowboy candy.Here&#39;s one of my all-time favorites: Splashes of malt vinegar. That&#39;s right, just plain malt vinegar. Tons of flavor, zero calories. If you&#39;ve ever been to England, you&#39;ve tasted fish and chips with malt vinegar. Balsamic or sherry vinegar work, but not nearly as well.			For a fun change of place, try Crema Mexicana, which is similar to sour cream, or try my recipe for horseradish cream sauce.Make lemon butter by melting butter, squeezing in a bit of lemon juice, and whisking together thoroughly. One lemon per stick of butter is a good ratio. Or skip the juice and just mix in the zest of the lemon.Or you can go the cheese route with a few dollops of home made boursin (a favorite of mine), pimento cheese spread, fresh chevre (a light creamy tart goat cheese), crumbled blue cheese, or shredded cheddar.Stir in pesto, tomato salsa, caramelized onions, home made ketchup.Go crazy and top it with bacon, lobster, shrimp, pulled pork, chopped brisket, hot dog chili, or chopped hard boiled eggs with chopped onions.Caviar anyone?

Twice-baked potatoes are a simple side dish that complements any meal. The potato is a blank canvas for ingredients and you can include all kinds of things to make it even more delicious. The best part is that they can be made up to a couple of days ahead of time and finished just before it&#39;s time to eat.

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