No side dish can make a holiday meal complete like potatoes. (Those buttery and flaky Pillsbury Grand rolls come in as a close second, though!) One of my favorite style of potatoes is twice-baked. In my family, we reserve twice-baked potatoes for special occasions (such as Christmas, Thanksgiving and Easter) so they are always a treat.
Recipe yields 20 potato halves
10 large russet potatoes
2 cups shredded cheddar cheese
2 cups shredded colby-jack cheese
1 cup heavy cream
1 tbsp salt
1 tbsp freshly ground black pepper
1/4 cup unsalted butter
Scrub potatoes until clean and all excess dirt has been removed.
The next step can be prepared two ways. If you are in a pinch for time (like I am when trying to prepare a holiday feast) you can wrap your potatoes in saran wrap, poke them with a fork and microwave for 10-12 minutes. If you have all the time in the world (tell me your secret!) place the potatoes on a baking dish and into the oven at 350 degrees until soft (cooking time will vary depending on the size of your potatoes).
Once the potatoes are cooked, slice in half and scoop out the insides, leaving behind a nice boat to hold our mashed potato mixture.
Scoop out all the insides into a large mixing bowl. Using a potato masher, mash the potatoes to remove any chunks.
Melt your butter and add to the potatoes, along with your heavy cream, salt and pepper. Mix until well combined. Add your cheddar jack cheese and combine to incorporate into the mixture.
Fill your boats with spoonfuls of the mashed potato mix. If you have any excess, top them off with a rounded outside.
Sprinkle each potato with the cheddar cheese. At this stage, you can let the potatoes rest on the side until you are ready to eat.
Once it is time for dinner, preheat the oven to 350 degrees. Place the potatoes on a middle rack and bake for 15 minutes. The cheese should be melted and the potatoes should be nice and hot.
Serve alongside your Christmas roast for a delicious holiday feast. Enjoy!