BakeAmerican
Twice-baked potatoes
Bake, scoop, load, bake again. A steakhouse plate that can sit.
Made it?
1 hr 30 min · 25 min hands-on · pull 185°F
Ingredients
7 lb on the fire · ~4.6 lb to the table · 9 plates at 8 oz
- russets4 (7 lb)
- butter4 tbsp
- sour cream1/2 cup
- cheddar, grated4 oz
- chives2 tbsp
- kosher saltto taste
Method
- 1
Oil, salt, 400°F until a probe slides, about an hour. Cool 10 so you can hold them.
- 2
Halve, scoop, leave a ¼-inch wall. Mash with butter, sour cream, most of the cheddar, salt.
- 3
Refill, cheddar on top. 400°F 15 minutes until the peaks brown. Chives. They hold better than a plain baked.
On the plate
With this, try
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
- With this dish, try making wedge salad.
Next to a ribeye, strip, or porterhouse. Quarter the head. Dressing thick. Bacon crisp. Tomato on top.
20 min