Twice-Baked Jacket Potato
- Small baking dish
- Rimmed baking sheet
- 4 large floury or all-purpose potatoes (each 8 to 10 oz/250 to 300 g), scrubbed and thoroughly dried (see Notes)
- 1/4 cup olive oil, divided 60 mL
- Salt
- 1 onion, sliced
- 4 cloves garlic
- 6 slices back (Canadian) bacon, cooked and chopped
- 1/2 cup shredded sharp (aged) Cheddar cheese 125 mL
- 1/2 cup diced Taleggio cheese (see Notes) 125 mL
- 1/3 cup butter, softened 75 mL
- 1/4 cup sour cream 60 mL
- 1/4 cup finely chopped fresh chives 60 mL
- 2 tsp chili powder 10 mL
- Freshly ground black pepper
- Preheat oven to 375F (190C)
- Using a fork, prick each potato a few times, then rub with 1 tbsp (15 mL) oil and a little salt.
- Place potatoes directly on oven rack.
- In a small baking dish.
- combine onion, garlic and remaining oil and toss to coat.
- Place in the oven along with the potatoes and roast for 30 to 40 minutes or until onion is slightly charred.
- Remove onion and garlic from oven and set aside until cool enough to handle.
- Continue to bake potatoes for a total of 1 1/2 to 2 hours or until cooked through and skin is super-crisp.
- Transfer to a cutting board and set aside until cool enough to handle.
- Finely chop roasted onions and garlic and transfer to a bowl.
- Stir in bacon, Cheddar, Taleggio, butter, sour cream, chives and chili powder until thoroughly combined.
- Set aside.
- Preheat broiler to high.
- Slit each potato open lengthwise (dont cut through the bottom skin).
- Using a fork, rough up the flesh a bit.
- Transfer potato, cut side up, to baking sheet and top with a quarter of the onion mixture.
- Repeat until all potatoes have been topped.
- Broil for 1 to 2 minutes or until potatoes are heated through and cheese is slightly melted.
- Serve immediately.
baking dish, baking sheet, floury, olive oil, salt, onion, garlic, back, shredded sharp, taleggio cheese, butter, sour cream, fresh chives, chili powder, freshly ground black pepper
Taken from www.cookstr.com/recipes/twice-baked-jacket-potato (may not work)