J Dub’s Twice Baked Potatoes are fantastic. You don’t need to pay the ridiculous high prices of an over-rated steak house, especially for a side dish. Here’s one that makes a steak dinner at home extra delicious. These can be made the day before and popped in the oven right before the steak comes off the grill.
6 large potatoes, scrubbed clean and dried
3 tablespoons Avocado oil
8 ounces Gouda cheese, rind removed and grated
8 green onions chopped.
2 stick butter, cut into cubes, room temperature
1 cup sour cream
1 tablespoon freshly ground pepper
Salt to taste
Directions for J Dub’s Twice Baked Potatoes
- Preheat oven to 425 degrees F.
- Pour oil over potatoes and rub to cover completely (approximately 1 tablespoon per potato)
- Sprinkle each potato generously with sea salt.
- Bake on baking sheet for approximately 45 minutes to 1 hour, depending on size of potatoes.
- Allow potatoes to cool approximately 30 minutes, otherwise they will be too hot to handle.
- Using a sharp knife, slice potatoes in half.
- Carefully score around the sides and middle of the potato with a sharp knife to make it easier to scoop out pulp.
- Scoop out warm potato pulp and place in bowl on top of butter cubes. Scoop with 1/4 inch of the sides of potato being careful not to cut through potato boat. Reserve potato boat.
- Mix butter and potato.
- Add sour cream and mix again
- Add pepper and mix again. Taste and add more as desired.
- Add all the cheese, mix.
- Add 1/2 of green onions and mix again.
- Scoop mixture generously back into potato boats.
- Top potatoes with reserved green onions and cheese.
- Sprinkle paprika lightly on top of potato boats. (You can bake or store in fridge for up to 48 hours). Allow to
- Bake at 325 degrees F for 25 minutes. The baking time will about 10 minutes take longer if these have been in fridge.
- Turn to broil and watch closely to lightly brown tops of potatoes.
Serve with a side of spinach gratin, and/or a broiled tomato, and/or a wedge salad, and some yeasty rolls. Don’t forget the steak.