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TWICE-BAKED RED POTATOES

On an impulse buy this weekend, I picked up some Kerrygold Aged Cheddar Cheese (made in Ireland) and decided to make some Twice-Baked Cheddar Red Potatoes. Bright, new crop Red Potatoes from Florida are in peak season right now and likely what you’ll find on loose Red Potato displays. Most bagged Red Potatoes are still packed from storage crops and may not have duller skin, but are still quite tasty. The moist Red Potatoes with tender, thin skins are a nice match for creamy, sharp cheeses like Cheddar. I must admit that the “12 month Aged Cheddar” had a distinctive dairy flavor and richness that is not for everyone, but New York or Wisconsin sharp Cheddar could be substituted for more accessibility.

RECIPE: Twice-Baked Cheddar Red Potatoes

• Pre-heat Oven to 400 F
• Wash and Dry 1-1/2 to 2 lb Large or Medium Red Potatoes
• Halve the Red Potatoes and arrange them on a Baking Tray
• Bake for 30-40 min until just tender, flipping at 15 min.
• Allow Potatoes to cool so you handle them
• Scoop out flesh of the halves with a spoon and put it in a mixing bowl
• Add to bowl: 2-3 tbsp room temp. butter, 2 heaping tbsp sour cream, 3/4 cup shredded Sharp Cheddar
• Optional: add 2 tbsp finely diced Green Cabbage and shredded Carrot
• Smash contents of bowl with a fork and season with coarse salt and cracked black pepper
• Spoon the smashed potato mix back into the Red Potato skins
• Bake filled skins at 400 F for 10-12 min
• Serve and enjoy. Pint of Irish Stout optional.

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