When FN (Food Network) Dish designated this week for potato comfort food the recipe choice was simple. I wrote a post about twice baked potatoes over a year ago in my blog’s infancy – before I even had a DSLR camera (click and shoot was the name of the game). I have jazzed up the recipe but wanted to share the content with you again. It’s near and dear to my heart and the reason why this dish is a main stay in my home:
I grew up loving twice baked potatoes. On yearly visits to my Great Aunt’s house in Phoenixville, PA my mouth watered in anticipation of this simple yet sumptuous side dish. Walking into her beautiful turn of the century house included the aroma of potatoes and beef baking.
To this day when I smell potatoes baking, I am transported back to my Great Aunt’s dinner table. Not only did she provide food that satisfied the soul, but side splitting stories and anecdotes that made choking on food all to possible. The antique dining room was adorned with beautiful fresh cut flower arrangements from her extensive gardens, another expertise she mastered in her 90 plus years of life. Once again, food and memories tied together for a singular poignant recollection of growing up.
Twice Baked Potatoes with Cheddar and Caramelized Onions
- 4 Russet potatoes
- 1 medium yellow onion, chopped
- 2 teaspoons canola oil
- 1/4 cup balsamic vinegar
- 2 teaspoons kosher salt, divided
- 3 tablespoons butter
- 1/4 cup milk
- 1 1/2 cups grated sharp cheddar cheese, divided
- fresh chives for garnish
- Pre-heat oven to 400 degrees F.
- Scrub the outside of potatoes and pierce with a fork several times each. Place in oven and bake for 1 hour.
- While potatoes are baking heat oil in a medium saucepan. Add onions and cook for 20 minutes stirring often. Onions should turn golden but not brown. Add 1 teaspoon of salt and vinegar; cook for 30 to 40 minutes longer on a low heat. Set aside.
- When potatoes are done, remove from oven and let sit until cool enough to handle.
- Cut off the top third of potato and scoop out flesh into a medium bowl (leaving some on the sides to hold skin upright). Add butter, milk and 1 teaspoon of salt. Beat with a mixer until smooth and creamy. Stir in 1 cup of cheddar and onions.
- Evenly, transfer potato mixture back into skins and top each with remaining 1/2 cup of shredded cheese.
- Reduce oven heat to 375 degrees F. Place potatoes on a cooking sheet and bake for 20 minutes.
- Garnish with fresh chives.