Rod’s Twice Baked Potatoes

Rod’s Twice Baked Potatoes

by offthechaincooking

Rod’s Twice Baked Potatoes are a classic comfort food that are perfect for any occasion. These creamy, cheesy potatoes are packed with flavor and are a staple at many dinner tables. In this blog post, we will explore the history and cultural significance of this dish, as well as tips for making the perfect batch of Rod’s Twice Baked Potatoes. Looking for other soup recipes? Try: Au Gratin Potatoes with Kielbasa, or Fondant Potatoes with cheese sauce

The origins of the twice baked potato are unclear, but it is believed to have originated in France in the 19th century. The French version, known as “pommes duchesse,” was a popular side dish served in aristocratic households. However, it was not until the 20th century that the twice baked potato became a popular dish in the United States.

Rod’s Twice Baked Potatoes are a unique twist on the classic dish. This recipe is named after Rod, who is said to have been the creator of this version. He is also Roni’s step father and has made these for her and her family for years. The dish is made by first baking potatoes, then scooping out the insides and mixing them with cheese, butter, and seasonings before stuffing them back into the potato skins and baking them again until they are crispy and golden brown.

The process of making Rod’s Twice Baked Potatoes is simple, but there are a few tips to keep in mind. First, it is important to choose the right type of potato. Russet potatoes are the best choice, as they have a starchy texture that makes them perfect for mashing. They also have a thick skin that can withstand the double baking process without falling apart.

When it comes to seasoning the potatoes, there are endless possibilities. Cheese is a must-have ingredient, but the type of cheese can vary depending on personal preference. Cheddar, Parmesan, and Gruyere are all popular choices. Garlic, chives, and bacon are also popular additions that can add depth and flavor to the dish.

Another important element of Rod’s Twice Baked Potatoes is the texture. The potatoes should be mashed until they are creamy and smooth, but not overworked. Overmixing can lead to a gummy texture that is less enjoyable to eat. It is also important to be generous with the butter and milk, as they are essential for achieving a rich and creamy texture.

When it comes to serving Rod’s Twice Baked Potatoes, there are a variety of options. They can be served as a side dish for a hearty meal, or as a main course for a lighter meal. They also make a great appetizer for a party or gathering. To dress them up, try adding a dollop of sour cream or a sprinkle of fresh herbs on top.

In conclusion, Rod’s Twice Baked Potatoes are a classic comfort food that has been enjoyed for generations. This recipe is a unique twist on the classic dish, and is perfect for any occasion. By choosing the right potatoes, seasoning them to taste, and achieving the perfect texture, it is possible to make a delicious and satisfying batch of Rod’s Twice Baked Potatoes that will be enjoyed by everyone at the table.

Looking for other soup recipes? Try: Au Gratin Potatoes with Kielbasa, or Fondant Potatoes with cheese sauce

Rod's Twice Baked Potatoes

Growing up my step-father would make these potatoes for our friends and family every holiday. They were probably one of his most requested dishes, and I was lucky enough that he passed the recipe down to me. These potatoes are divine. The richness from the dairy and bacon, paired with the briney flavor of the seafood and olives, cut with onion and celery for some freshness makes for the most decadent potato you've ever had! I want to share this recipe with the world to honor his memory. Just do it! You won't be disappointed!
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Ingredients
  • Olive oil
  • 4 – 6 large russet potatoes, about 1 pound each
  • 1 stick of room temperature butter
  • 1 stick of room temperature cream cheese
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/4 cup chicken stock
  • 1/4 cup half & half
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tbsp alpine touch seasoning
  • 2 packages of bacon
  • 1 8 oz can sliced black olives
  • 2 ribs of celery diced
  • 6 oz imitation or real crab (we usually use imitation – real crab costs $$)
  • 12 oz small, deveined tail off cooked shrimp
  • 1 bunch of green onion chopped into thin rounds
  • 1 1/2 cups of shredded cheddar cheese
Directions
Step 1
Bake the potatoes:
Step 2
Preheat the oven to 425°F. Clean potatoes under running water, a vegetable brush works great for this. Poke each potato one time with a fork so that steam can escape.
Step 3
Rub the potatoes all over with a little olive oil and salt and pepper. Place on a parchment lined baking sheet on the middle or top rack of the oven.
Step 4
Cook for 45 min – 1 hour. They potato skins should be crispy, and the potato should give a little when pressed.
Step 5
Cut the bacon into 1” strips, cook the bacon over medium low heat until the fat has rendered down, the bacon is crispy but still pliable and then remove from heat and drain on a paper towel. Separate in half.
Step 6
Chop green onions into thin rounds for topping and set aside.
Step 7
Dice celery.
Step 8
Thaw shrimp in cold water in a strainer.
Step 9
Core out the potatoes
Step 10
After the potatoes have cooled to the touch, Slice the potato in half.
Step 11
Use a spoon to scoop out the inside, leaving about 1/4 inch of potato on the skin for sturdiness and to avoid cutting the skin.
Step 12
In a large bowl, mash the potatoes by combining the potato insides, milk, cream, sour cream, cream cheese, butter, and chicken stock.
Step 13
Add in the garlic powder, onion powder, alpine touch seasoning and stir well. Taste to check seasoning level, if needed add salt and black pepper.
Step 14
Next, add the black olives, diced celery, shredded crab meat, 1/2 cup of the shredded cheddar cheese, half of the bacon and the shrimp. Stir mixture until combined.
Step 15
Scoop this mixture back into the potato skins, top with the rest of the cheese and bacon and bake at 350 for 20-30 minutes or until cheese is melted and the center is heated through.
Step 16
Pro tip: you can make these a day ahead and store in the fridge, you’ll just want to up the cooking time to 30 -45 minutes and make sure the center is hot before serving.
Step 17
Top with green onion rounds and serve!