Tag Archives: Twice Baked Potato

BBQ Chicken Twice Baked Potato

BBQ Chicken Twice Baked Potato

  • Servings: 2
  • Difficulty: easy
  • Print

BBQ Chicken Twice Baked Potato
A few weeks ago I make an attempt to make a twice baked potato that was reminiscent of a join we used to frequent in College. Tonight we felt like potatoes so I decided to go the dude route and make a proper twice baked potato and top it with BBQ diced chicken breast.

To me a twice baked potato by itself is hard to beat. It’s mac n cheese but instead of noodles you sub in potatoes. Then you top it with the sweet and assaulting BBQ sauce it’s a nice balance. I also love eating the salt crusted skin which brings an extra texture to the party.

2 Baking Potatoes
Fresh Cheddar Cheese
Sour Cream
Heavy Cream
1.5 cooked chicken breasts
BBQ sauce
Kosher Salt and Pepper
Olive Oil
Chicken Stock

1. Preheat the oven to 400 degrees. Wash and clean your potatoes and pat them dry. Stab them with an ice pick or fork. Then cover with oil and then salt and pepper and put them uncovered in the oven for 50 minutes.

2. While the potatoes are roasting, large cut your chicken breasts and simmer them in chicken broth until done. Remove from heat to cool. Once cooled remove the chicken and dice it up. Stir it in a bowl with BBQ sauce to your liking.

3. Once the potatoes are fork tender, remove them and turn your oven down to 300. Once cooled enough slice in half without cutting into two. Scoop the white part and put it in a bowl. Notice I didn’t give amounts of sour cream, cheese, salt, pepper or cream. Add the sour cream and cheese…..taste..season accordingly. If it’s dry add cream to thin it out. Once it is to your liking add the filling back into the potato cups. Top them with your mixture of BBQ chicken and put them back in the oven to heat everything up. 10mins.


Grapevine Twice-Baked Potato

Grapevine Twice-Baked Potato

  • Servings: 2
  • Difficulty: easy
  • Print

Grapevine Twice-Baked Potato
One of the college restaurants in College Station where you wanted to take a girlfriend was The Grapevine. It was definitely a chick joint that served simple sandwiches, salads and sangria. But the star of the show was their twice baked potato. Theirs didn’t include cheddar cheese or sharp tasting cheeses but instead some variation of smooth and creamy cheeses. It had little bits of bacon scattered throughout. They served one half of their potato with a sandwich or salad.

The other day The Grapevine came up in conversation and it got me thinking about that baked potato. I knew one of the cheeses might be swiss and the other a muenster or gouda. I went with muenster this go round and it turned out really delicious and certainly a nod to The Grapevine twice baked potato.

For my simple sandwich I picked ham with Duke’s Mayo and a little white horseradish cheddar on a thin delicate white bread. Small little sandwiches like this remind me of a picnic, school lunch or even grandma. You can just imagine it wrapped in wax paper. A perfect little sandwich.

2 Potatoes
1/4 cup sour cream
1/4 cup butter
Homemade bacon bits
1 oz Swiss cheese
2 oz Munster

1. Wash the potatoes and poke them with an ice pick. Preheat the oven to 450 degrees. Cover the potatoes with olive oil and then salt and pepper. Roast them in the oven for about 40-50 minutes until they are tender. Do not cover these with foil.

2. I went ahead and put the bacon also in the same oven to roast until crispy. Typically I like to do this at 300 degrees but wanted to take advantage of the oven while it was on.

3. When the potatoes are tender. Remove and let them rest until you can handle them. Scoop out the inside of the potato and mix it with the rest of your ingredients until well combined. Spoon them back into the potato shells and top with cheese and put them back into the oven (turned down to 350 degrees) and cook until the cheese is melted.

Filet Mignon, Twice Baked Potato, and Blue Cheese Wedge Salad

Filet Mignon, Twice Baked Potato, and Blue Cheese Wedge Salad

  • Servings: 2
  • Difficulty: easy
  • Print

Filet Mignon, Twice Baked Potato, and Blue Cheese Wedge Salad
Two days a year I try to avoid restaurants, Valentines Day and New Years Eve. Maybe it’s because we eat and enjoy each other all the time and not treat it as something to tick of the list. You know the “I took you to dinner and bought you flowers so I am done” mentality.

Jill’s favorite or last meal would be a 5oz Filet Mignon with a Blue Cheese Wedge Salad. My only complaint is that she likes it cooked medium well. 😦 That puts a lot of pressure on me as her cook because while I am respecting her desires I am not properly honoring the protein. Oh well we like what we like.

Tonight I thought I would make a red wine reduction sauce and then also make a twiced-baked potato to accompany it. Finished up with a little Chocolate Pie. We go small on the steaks by most standards because we just cant seem to eat more than 6 ounces.

2 5-6oz Filets
Kosher Salt
Course Ground Black Pepper

Cup of Red Wine
Green onions or shallots
3 cloves of garlic
1 tbs of butter

Twice Baked Potato

2 Idaho russets
1/4 cup cream cheese
1 cup of fresh shredded sharp cheddar
1/2 cup of sour cream
Kosher Salt and Pepper
Green onions

Blue Cheese Wedge
Iceberg lettuce or Romaine (cold and crunchy)
Shredded carrots
Green onions
Blue cheese crumbles

Blue cheese Dressing
1/2 cup of Dukes Mayo
1/4 cup of blue cheese
1/4 cup of Sour Cream
whole milk or cream to thin it out
1 tbs of Red Wine Vinegar
4 dashes of Worcestershire Sauce
2 dashes of Tabasco
1. Oil, Salt and Pepper your Baked potatoes. Stab them with and ice pick and placed into the oven uncovered at 400 degrees for 50-55 minutes.

2. Make your dressing by mixing the ingredients. Taste and season accordingly. Also if you like dressing thin use milk or cream to get it to the consistency you prefer. Place back in the fridge.

3. While your potato is baking go ahead and shred your cheese, carrots and cut up your onions. Also wash and cut your lettuce into a wedge. Wrap in a paper towel to absorb any residual water from the washing. Put in the coldest part of your fridge.

4. Cooking the steak. It will take about 15 minutes plus a 10 minute rest. Salt and pepper the outside of the steaks and tend to your potato. What I like to do is to start when my potato is done. I halve the potato and scoop out the white part. I mix it in a bowl with the cheese, cream cheese and sour cream. Taste it and season accordingly. Now top with some extra cheddar cheese and “tent it in foil” and put it in the oven at a lowered temp of 350 degrees.

I used two cast iron skillets for the steak because I was making a sauce too. So I put one in the oven on a second rack with my potatoes and added a tablespoon of butter.

Put your other cast iron skillet on medium high heat with some grapeseed oil. When it shimmers add your your steak and let it cook and crust on both sides. About 5 minutes each side.

5. When you get a good crust remove your steaks and put them into the pan in the oven with a little blue cheese on top. Baste with the butter ever 3 mins. Lower the heat on the original steak pan and add the whites of the green onions along with the mushrooms to soften. Remove from the heat and add the wine to deglaze the pan. Reduce by half and then add back the onion mushroom mixture with 3 cloves of smashed garlic. Reduce the heat to warm.

6. Remove your steak from the oven when it is medium rare or however you like it. Let the steak rest for 10minutes. Absolutely necessary for the best steak. So while the steak is resting assemble your salad and right before serving remove your potatoes and plate everything up. We ended up splitting a potato.