Twice Baked Potatoes with Jerky
Transform your boring baked potatoes into a restaurant ready dish with this new recipe. Add some zing to what is usually seen as a no effort dish into with simple topping variations.
- 2 Large Russet or Yukon gold Potatoes
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Medium yellow onions, halved and thinly sliced
- ¾ Cup grated sharp cheddar cheese (You can also use Parmigiano-Reggiano cheese)
- ¼ Cup whole milk
- 2 Teaspoons salt
- 1 Teaspoon Freshly Ground Black Peppers
- ¼ Cup Minced Chives
- ½ Cup minced Golden Valley Natural Beef Jerky bits
Preheat the Oven to 400F
Using a fork, prick both potatoes all over and place on a foil lined baking sheet. Cook for 1 hour. Pierce with the end of a knife to test for tenderness.
While the potatoes are cooking, cook your onions. Melt 2 tablespoons of the butter with the olive oil over medium heat. Add the onion slices and cook for 5 minutes making sure it is stirred frequently. Cook the onions till they take some color, then reduce the heat and cook for another 30 to 40 minutes till they are golden in color. Test for consistency. The onions should be soft. Set aside.
Remove the cooked potatoes from the oven and reduce the oven temperature to 350F. When the potatoes are cool enough to handle, cut them in half. Using a large spoon, scoop out most of the potato from the skin, creating potato cups about a quarter of an inch thick. Set both cups aside.
Place the potato flesh scooped out from the halved potatoes into a medium mixing bowl. Add the remaining 2 table spoons of butter, the cheese, milk, beef jerky and salt and pepper. Loosely mash with a fork or a potato masher. Take care to incorporate the ingredients without overdoing the mashing. Add more salt or pepper according to taste.
Mound the mashed potato mixture into the cups and top with the caramelized onions.
If you want to set the potatoes for later or next day baking, wrap them in foil and put in the fridge. To continue, place the cups on a baking sheet and return them to the oven. Bake the potatoes for another 10 to 15 minutes (25 to 30 minutes if chilled) until heated through. Allow to rest for 5 minutes before serving.
Top with a sprinkle of chives.
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