Ruth Reichl's Cheddar and Garlic Twice-Baked Potatoes

My Mom was a big fan of twice-baked potatoes. They were pretty much a Christmas classic in our house, a yearly tradition, served next to the standing rib roast.

She would get out her cookbook, open it to the page, and it pretty much stopped there. It dawns on me as I write this...she never really looked at the cookbook. It just sat on the counter because she never followed the amounts, never set a timer, and she seasoned her food however she pleased. In fact, if the recipe called for 4 potatoes, she would use 5 just out of spite! That woman was a rebel like no other. And, when it came to cheese...well, she almost always doubled it. If she made you a twice-baked potato it was likely to be the cheesiest potato you'd ever have.


Then there's me. Rule-follower extraordinaire. I actually like to be told what to do. Except, in this case, I don't like sour cream, so I substituted with heavy cream. That's about as far as I go in breaking the rules. I was tempted to make 5 potatoes instead of 4, but I just couldn't go through with it.

I've made my fair share of twice-baked potatoes and I gotta say, this version is delicious. The slow roasted garlic lends a lovely touch of garlic to the potatoes, giving them a good punch of flavor. These take time, but they are most definitely not difficult, and I like to believe everyone loves a good twice-baked potato.

These are for you, Mom.

Cheddar and Garlic Twice-Baked Potatoes

Adapted from The Gourmet Cookbook

by Ruth Reichl

Serves 4

1 medium head garlic 

4 medium russet potatoes, scrubbed

3 tablespoons butter, softened

1/2 heavy cream or sour cream

1-1/2 cups grated Cheddar

salt and pepper, to taste

Put a rack in the middle of the oven and preheat the oven to 400F.

Cut off and discard top quarter of garlic head. Wrap garlic in foil. Prick potatoes with a fork. Bake potatoes and garlic on oven rack for 45 minutes. Remove garlic and let cool. Continue baking potatoes until tender, about 20 minutes more.

Squeeze pulp from garlic cloves into a medium bowl and discard skin. Stir in butter, cream, and 1 cup cheddar. Cutting lengthwise, slice off top quarter of each potato and discard. Leaving 1/4" thick shells, scoop the flesh out of potatoes and add to cheese mixture. Mash with a fork to combine. Season with salt and pepper and divide among shells.

Arrange potatoes in a buttered baking pan and sprinkle with remaining 1/2 cup cheddar. Bake until heated through and slightly golden brown on top, 15 to 20 minutes.

My Top Ten Favorite Potato Dishes!

We are crazy about potatoes in The Stirring The Pot kitchen. When I thought about which potato recipe I would make for this week's Hot Potato theme, I couldn't come up with anything I thought would be more delicious than the potato recipes I'd already made...which led me to think that I've never created a roundup of my potato favorites, but I totally should, and so...here it goes.

I looked through all my potato archives, and trust me, there were pages upon pages of potato recipes. I decided that I would only choose recipes where the potato played the starring role.

What follows below are my ALL-TIME FAVORITE POTATO DISHES. These are the ones that I've made over and over again. They are in no particular order. I love them all equally.

I truly feel that potatoes are one of the most comforting foods. During times such as these, we would all benefit from a few hot potato dishes. I'd also like to note that almost all of these dishes can be made with pantry ingredients and/or things you should have on hand (I'm talking bare bones ingredients here). Please take care of yourself!

If you click on the name of the dish, it will take you to the original post and recipe.

 Ina Garten's Crusty Baked Potatoes with Whipped Feta

 Oh my word...this potato is SO GOOD y'all. The salty herby coating on the potato skin and the fluffy lip smackin' whipped feta. If you're a fan of feta, or if you're looking to up your baked potato game, this is the recipe for you. Each and every bite is full of flavor and oh so delightful!

 Madhur Jaffrey's Potato Pancakes with Spicy Korean Dipping Sauce

Who doesn't love a crispy crunchy potato pancake dipped in a garlicky, spicy dipping sauce? These are so addictive, and you can make them with pantry ingredients! 

 Jacques & Julia Garlic Mashed Potatoes

Mashed potatoes are the bomb. A recipe that two legends wrote together? Even better! Add garlic, and well...you have a delicious comforting dish!

 Ruth Reichl's Shirred Eggs over Potato Puree

Now, I said that I didn't have a favorite in this roundup, but if I do, then it's this recipe. You see, potatoes and eggs are two of my favorite ingredients and this dish...is like a hug. Creamy mashed potatoes topped with an over-easy egg, all baked up in a cute little ramekin. This is serious breakfast food, for when you need a deep dose of comfort (like maybe right about now). Top it with chives, cheese, bacon, etc. Just try it! So so good!

 

 Donna Hay's Potato & Ham Fritters

This recipe is perfect for this time of year. Leftover ham and potatoes from Easter dinner? Please make this dish! These are like crispy golden mashed potato cakes with bits of ham and spinach. The crispy crunchy outside and the creamy savory interior are a perfect texture match. These would make a perfect after-Easter brunch!

Jacques Pepin's Potatoes Fondantes

Creamy, buttery, crispy, flavorful Yukon baby potatoes. A five-ingredient side dish that will blow a basket of french fries right out of the water. Jacques Pepin is like a potato genius!

 Ruth Reichl's Cheddar & Garlic Twice-Baked Potatoes

 I've tried my hand at a lot of twice-baked potatoes over the years and Ruth's recipe is my favorite! These are the perfect side for a special dinner. They're also great for entertaining! Look at all that cheese!

Ina Garten Basil Potato Puree

 Ina Garten's Basil Potato Puree is what happens when you crave mashed potatoes in the summertime. I can remember making these years ago with the basil my mom grew in her garden. Mom could not stop talking about how special these were. She just loved them so much. Do yourself a favor and make these mashed potatoes this summer when you have more basil than you know what to do with!

 Giada's Mini Twice-Baked Potatoes

 I love Ruth Reichl's twice-baked potato recipe the most, but I have to give props to Giada's twice-baked potatoes because everyone loves mini food. These twice-baked potatoes are so much fun. Irresistible little bits of goodness that are perfect for almost any type of event. Once you pop, you can't stop!

Ina Garten's Buttermilk Mashed Potatoes 

Last, but not least, Ina Garten's Buttermilk Mashed Potatoes.Thank you, Ina, for introducing me to the potato ricer/food mill method of making mashed potatoes. It yields the most dramatically creamy and indulgent mashed potatoes one could possibly put in their mouth! My family goes crazy for these mashed potatoes and the secret really is using a potato ricer. Trust me, once you do it you will not make mashed potatoes any other way. These potatoes are heavenly! 

My Top Five Ruth Reichl Recipes!

We are wrapping up our time with Ruth Reichl at I Heart Cooking Clubs. I've made some really fun and different recipes with Ruth and I've definitely really enjoyed my time in the kitchen with her. These are my top five Ruth Reichl favorites, in order.

(Click on the recipe title for the recipe and original post)

Ruth's Cheddar and Garlic Twice-Baked Potatoes

Number Five: Ruth's Cheddar and Garlic Twice-Baked Potatoes. I've made a lot of twice-baked potatoes in my time and these are among my favorites. We love the hint of garlic and all the proportions are just right. These are a perfect side dish for a special meal.

Ruth's Food Cart Curry Chicken

Number Four: Ruth's Food Cart Curry Chicken. A New York City food cart specialty and a busy cook's best friend. This is a delicious weeknight chicken dish that is perfect family food. The chicken is tender and flavorful, but mild enough to be kid-friendly. I highly recommend this one!

Ruth's Parmesan Walnut Salad In Endive Leaves

Number Three: Ruth's Parmesan Walnut Salad In Endive Leaves. This was the very first Ruth Reichl recipe I made and it stuck with me ever since. This is a beautiful appetizer, or spread, for any party or gathering. The colors are gorgeous and the flavors are fresh and bright. I love the crunch from the walnuts against the chewiness of the cheese and the crispness of the endive leaf. It's a little creamy, but light. It's healthy and a little indulgent. It's just perfectly balanced. This would be a great dish to take to any potluck!

Ruth's Shirred Eggs Over Potato Puree

Number Two: Ruth's Shirred Eggs Over Potato Puree. Um, creamy mashed potatoes with an ooey gooey egg on top? Yes, oh my word, yes. Pure bliss. Total comfort food. Please make this!

Ruth's Baked Cheddar Olives

Number One: Ruth's Baked Cheddar Olives. A retro recipe if there ever was one. Here is a dish that was present at many women's bridge parties in the 1950s. I wasn't sure what to expect with this recipe, but it was so different and I just knew I had to give it a try. I was mind blown by how delicious these were! The dough bakes up around the olive like a cheese cracker and these are the most addictive little devils. I absolutely LOVE this recipe and I think you should make them for every single party until the end of time! Baked Cheddar Olives for everyone, for ever and ever.

Top Ten Favorites of 2017

Two thousand seventeen was delicious, but these are the recipes that were held in the highest regard, requested repeatedly, and created more than once. They are in no particular order, but there was one surprise favorite that reigned out above all the rest.

Click on the recipe titles to be directed back to the original post and feel free to leave a comment with your favorite recipes from 2017!

Let's get started!
 

  Winter Citrus Tart with Rosemary Whipped Cream

 Sometimes the recipes you're not quite sure about are the ones that make the biggest impression. I wasn't sure about pairing oranges with puff pastry, but I was won over by the beauty of the dish, so I decided to make it. It was love at first bite! A juicy and fresh citrus tart with bright flavors layered on a light and flaky buttery crust...so dang good! Best of all, this is SO easy and can be thrown together in a matter of minutes, with ingredients that are very easy to keep on hand. Do yourself a favor and make it this winter. I guarantee you will love it!

Ravioli with Balsamic Brown Butter

I still remember the day I took these leftovers to work. I put my container in the microwave and within seconds the nutty aroma of the balsamic brown butter filled the air. EVERYONE was lured in by the scent and several people were standing over my shoulder. Soft, fluffy, cheese-filled ravioli with a nutty brown butter sauce and crunchy toasted walnuts...it's heavenly. It's so heavenly I wrote it a love letter.

  Pan-Roasted Asparagus with a Crispy Fried Egg  

This brunch dish is a flavor and texture explosion. Oozing yolk meets crunchy herbeaceous breadcrumb topping and that's just the beginning. This is a dish that belongs on everyone's brunch menu.

Engagement Roast Chicken {aka The Very Best Roast Chicken}
This is THE BEST ROAST CHICKEN recipe is the history of ever! No other words necessary.

Welsh Rarebit

Anytime I make a cheese sauce containing flour it is usually slightly grainy - not this one! Try this recipe, and buy a really good English Cheddar, and prepare for your mind to be blown. This is one luscious and velveety cheese sauce. You will be slathering it over everything.

Out-Of-This-World Roasted Tomato Sauce

I doubted this recipe a couple times along the way, but my oh my...this is hands down the very best tomato sauce I've ever had. Maybe I had some really great homegrown tomatoes or maybe it was roasting the tomatoes that made it so good. Either way, this was hands down the best and will be my one and only in the future.

Butternut Squash & Ricotta Bruschetta 

If I had to chose my top favorite recipe of 2017, this Butternut Squash & Ricotta Bruschetta would be the ultimate winner! Crusty and creamy, spicy and sweet, it strikes the perfect balance for me. Suprise yourself in the best way possible and make this dish asap. Your tastebuds will thank you!

 Cavatappi with Kale Ragu

 Put down the Pasta Bolognese. This Cavatappi with Kale Ragu will blow that bolognese right out of the park. If you're under the impression that kale ragu cannot compete with a hearty meat sauce then you're definitely wrong! This kale ragu is cooked down with some Parmesan cheese, onion, garlic, and red pepper flakes and it has a glorious way of turning pasta into a majorly satisfying and comforting meal. I like this dish so much I've tried several versions, all just as delicious as the last.

 

 Mini Twice-Baked Potatoes

Who doesn't love twice-baked potatoes? Who doesn't love mini food? These Mini Twice-Baked Potatoes may be a labor of love, but they are a welcome sight at the dinner table and are sure to bring smiles to all. Ignore the chores and make these instead. All hearts deserve some good old-fashioned comfort food like mom and grandma used to make.

Green Chile Whipped Cream Cheese

Last, but not least, if you love all things spicy, then this Green Chie Whipped Cream Cheese is good on just about anything! I used a spicy serrano for this recipe and the heat level was perfect for us. Heat isn't the only flavor here, there is a fair amount of garlic, which makes this one flavorful spread. We enjoyed this spread on some of our favorite bagels from Panera and everyone swooned with delight. This spread disappeared in record time and has been requested repeatedly.

I can't wait to see all the tasty dishes in store for 2018! Happy New Year to all!

www.dreamstime.com 

Mark Bittman's Corned Beef Hash

I like recipes with minimal ingredients. Evidently I also like recipes with potatoes. As proof, my last FIVE posts have all been about recipes centered around potatoes! Ruth's Sauteed Cabbage with Bacon and Cream and Potato Pierogi; Tessa's Omeleta Horiatiki with Potato, Feta, and Oregano; A roundup of Ruth Reichl favorites with two of them being Cheddar and Garlic Twice-Baked Potatoes and Shirred Eggs Over Potato Puree; Tessa's Patates Tiganites (Greek French Fries), Nigel's Classic Shepherd's Pie, and now Mark Bittman's Corned Beef Hash! I think it's reasonable to say that I need to move on from potatoes and share something fresh and light next.

I'm laughing because there are two reasons I have so many potato dishes. First and foremost, we just love potatoes. Who doesn't? Secondly, potatoes are ALWAYS in my pantry and I can ALWAYS make a potato dish without having to venture out and run to the store.


I tell ya. Put some potatoes in your pantry and with a few other basic ingredients you can always put a meal together!

I bought this corned beef hash on sale for a mere $1.99/lb, which is a fabulous price. Listen to me: DO NOT BOIL YOUR CORNED BEEF! Roast it! Roast it at about 300F to 350F, covered, for about an hour per pound. If your corned beef is good quality then you should end up with a very tender corned beef that almost falls apart, or shreds, like a roast. NOTE: Save any liquid that accumulates in the pan for your hash! Note that it will be quite salty so if you like salt then this will be okay, but if you do not, then you will want to use another liquid such as stock.

Corned beef hash is a delightful and hearty dish that is exceptionally delicious when made from scratch! Bittman's version is different in that he calls for more liquid, so it does not fry up to be as crisp as other versions. When mine came together it had great flavor, but was quite soft, and while some people would like that, I opted to place my has under the broiler (as he suggested) to create a crisp crust on the top. The broiler worked nicely and was much easier than standing over a pan, flipping and flopping the hash, which can be quite finicky. I topped the hash with two over-easy eggs and watched as the yolks oozed over the hash. We are big fans of a skillet breakfast and corned beef hash is easily one of our all-time favorites, perfect for an Easter Brunch!

Corned Beef Hash

Adapted from How To Cook Everything

by Mark Bittman

Serves 2-4

2 cups cut-up leftover corned beef (I like it cut pretty small)

2 cups cut-up cold boiled potatoes

1 cup chopped onion

1/2 cup liquid (stock, tomato sauce, milk, cream, or gravy)*

3 tablespoons oil or butter

salt and pepper, to taste*

eggs, optional*

Toss together 2 cups of left-over corned beef (I don't like to boil my corned beef. I like to roast it at 350 for about an hour per pound). Add 2 cups cut-up cold boiled potatoes.  Add 1 cup chopped onion and 1/2 cup liquid (*I used the leftover stock from roasting the corned beef, but be warned if you do this - it will be quite salty-also watch the amount of salt you add to this dish*). You can also use stock, tomato sauce, milk, cream, or gravy as a liquid. The goal is to moisten the mixture but not so much as to make it soupy. 

Heat 3 tablespoons oil or butter in a heavy skillet, preferably non-stick, over medium-low heat. When the butter has melted or the oil begins to shimmer, put the hash in the pan and cook it, undisturbed, for about 10 minutes, or until a nice crust has formed. Turn the has and brown the other side, or flip half of it over onto the other, or brown the top under a broiler (mine was too moist to brown on the stovetop so I put it under the broiler).  Serve with over easy eggs* on top and a sprinkling of parsley or something green.

Theme: April Showers @ I Heart Cooking Clubs!