Twice-Baked Potatoes with Chives

January 11, 2008

Many foods get better with double cooking, refried beans, for instance, and biscotti. But Twice-Baked Potatoes are my favorite! They’re so creamy and smooth and warm. The perfect comfort food! SAM

PS Michael’s photo? It’s a chive blossom.

2 large baking potatoes
Olive oil
1 tablespoon butter
2 tablespoons ricotta cheese
2 tablespoons heavy cream or half-and-half
1/4 cup fine dry bread crumbs
1 teaspoon dried or fresh snipped chives
1 tablespoon minced fresh parsley
1/4 teaspoon sweet paprika
1 tablespoon plus 1 teaspoon grated Parmesan cheese
Salt and freshly ground white pepper to taste

Rub the potatoes thoroughly with oil, place on the oven rack, and bake at 400 degrees F for 1 to 1 1/2 hours, or until tender. Cut off the top of each potato lengthwise and scoop out the insides, leaving 1/4 inch shell against the skin. Press the insides through a potato ricer into a small bowl or beat with an electric mixer, and add the butter, ricotta, cream, bread crumbs, chives, parsley, paprika, 1 tablespoon Parmesan, salt, and pepper.
Stuff the potato mixture into the empty shells and sprinkle with the remaining 1 teaspoon Parmesan. Bake at 400 degrees for an additional 20 minutes.
Makes 2 servings.